A Sunday Roast can only be completed one way…
With a good hearty crumble, submerged in creamy heavenly custard.
There’s absolutely nothing more comforting in the world, it’s just like a big bear hug in a bowl.
And to my delight, ridiculously easy to make!
100g golden caster sugar
140g self-raising flour
50g light brown muscovado sugar
50g walnuts (optional)
Preheat oven to 200C/180C fan/gas 6
Chop your rhubarb into chunks the length of your thumb
Put the rhubarb into a saucepan along with the golden caster sugar and cover and simmer on a very low heat for 15 minutes
Meanwhile, prepare your crumble top
Rub together your flour and butter with your fingers until you have a soft, crumbly topping
(Unintentionally heart shaped!)
If using walnuts, chop up into small pieces
Add to the flour & butter mix, along with the light brown muscovado sugar, and mix together with your hands
Once your rhubarb is soft but still holding its shape, pour into a crumble dish
Scatter the topping over the rhubarb
And bake for 30 minutes or until golden on top
And serve in a big bowl, with a huge spoon and a considerable helping of thick custard
The best way to round off a perfectly indulgent Sunday.