Rhubarb Crumble

I've been meaning to post this for ages, but I don't actually use a recipe and I still don't have the measurements for it. It's a wonderfully forgiving dish, though, so doesn't need much of a recipe. Throughout the seasons you can substitute apples or berries or whatever fruit you want, altering the amount of sugar you use for the sweeter fruits.

I use about 3 stalks of rhubarb for the two of us.

In a bowl, mix the rhubarb (cut into 1/2 inch - inch pieces) with light brown sugar, a pinch of cinnamon and a pinch of nutmeg and/or ground ginger. The idea is that when it cooks, the sugar will melt and the juice from the rhubarb will be lovely and gooey and sticky. If you want, you can drizzle a couple of tablespoons of water over it (I sometimes do and sometimes forget - it's just a bit thicker and stickier without the water). Transfer that mixture to a baking dish (it doesn't matter if it's shallow or deep - it depends on how much delicious crunchiness you want on top of it).

For the topping, I mix a bit of oatmeal (half a cup maybe), a bit of all-purpose flour (about the same?), with dark brown sugar (1/4-1/3 cup I think). Into this, you'll want to add butter, soft but not melted and kind of pinch it in to the dry ingredients. Don't add so much butter that it turns into a dough. It needs to be crumbly (hence the name). Place this mixture on top of the rhubarb and lightly pat it down.

Bake for about 30-40 minutes at 180C/350F or until the top is golden and crunchy and the rhubarb mixture is bubbling underneath.

Serve with ice cream or thick cream.

(There's a recipe from Waitrose here if you want more rigid measurements, but it's not one of my favourites. There is a picture, though, if you need to see what you're aiming for!)

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