Is there a more comforting Autumn pud than a crumble? All that soft sweet fruit bubbling up from under a buttery blanket of crunchy crumble, steaming and hot from the oven with perhaps a dollop of clotted cream or a splash of custard. Is it bad to eat dessert first? Or maybe just instead of dinner…?
450g (ish) rhubarb
1 ½ tsp orange flower water
3 tsp cornflour
225g plain flour
75g ground almonds
handful of flaked almonds
Pre-heat your oven to 180°c. Wipe the rhubarb with a damp cloth and roughly chop it. Toss it with the 75g of sugar for the filling, cornflour and orange flower water. Put it in a baking dish or divide it between individual ramekins. Pop this in the oven whilst you prepare the topping. This gives the rhubarb a little more time to roast.
Using your fingertips, lightly rub together the butter and the flour. Mix through the remaining sugar and the ground almonds. Scatter the crumble mixture over the partly roasted rhubarb. Don’t press it down too much. Bake the crumble for 20 minutes before sprinkling on a few flaked almonds and then returning the crumble to the oven for another 5-10 minutes, until the top is golden brown. Serve whilst still warm with cream, custard or ice cream. Yum!