News
Rhubarb
09-05-2010
Dear Nearly Nakeds,
Many of you will have received some delicious rhubarb in your box this week. I have to confess to feeling quite pleased with myself as I made my first crumble on Wednesday - ridiculous I know! Anyway, it has inspired me to give you a rhubarb crumble recipe to make the most of the final season. So, here we go….
Ingredients
10 sticks of rhubarb 4 tbsp water 8 tbsp caster sugar 1 tsp powdered ginger 110g/4oz butter, softened 110g/4oz demerara sugar 180-200g/6-7oz flour
To serve: double cream, or custard (Bens favourite!)
Method
- Preheat the oven to 180C/350F/Gas 4.
- Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
- Once cooked, remove from the oven, sprinkle over the ginger and mix well.
- Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
- Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.
- Remove and allow to cool slightly before serving with double cream.
I hope you enjoy - and whilst you are here, have a look at ‘our shop’ and see what other delicious local products you can add to your delivery!
Have a great week!
Sam
