Becky's recipe for Rhubarb Crumble

So what's in season right now?

Beetroot

Purple sprouting broccoli

Artichoke

Carrots

Cauliflower

Cucumber

Wild garlic

Leeks

Parsnip

Radish

Spinach

Spring greens

Spring onions

Swede

Watercress

Rhubarb

Many of the above would make for a perfect Slow Cooker Stew or Sunday Roast

Here's my recipe for Rhubarb Crumble -

Serves 4

500g rhubarb chopped into chunks

100g caster sugar

For the topping -

140g self-raising flour

85g chilled butter

50g light brown sugar

STEP 1

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar.
STEP 2

Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
STEP 3

Heat oven to 200C/180C fan/gas 6.
STEP 4
To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
- STEP 5
  
  Now add 50g light brown sugar. Mix together with your hands.
- STEP 6
  
  Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
  
  STEP 7
  
  Serve piping hot with a big jug of thick vanilla custard.