Rhubarb and Vanilla crumble
This time of year Rhubarb is at its peak and for me is my favourite type of crumble. I find the tartness of the Rhubarb contrasts well with the sweetness of the crumble topping. I also like to add vanilla powder to the crumble to give it a heady background hit and add a certain depth of flavour. If you don't have vanilla powder then remove the seeds from a vanilla pod and mix through the crumble. This recipe serves 4 people and keeps in the fridge for up to 4 days.
For the crumble
200g plain flour
100g brown sugar
1g salt
5g vanilla powder or the seeds from a vanilla pod
120g unsalted butter
To make by hand
Rub the butter and flour together with your fingers until it resembles breadcrumbs
Add the sugar, vanilla and salt and mix until well combined
To make with a food processor
Place all ingredients in the bowl and whizz until the mixture resembles breadcrumbs
For the rhubarb filling
4 sticks of rhubarb sliced into 1/4 inch chunks
70g caster sugar
To assemble the crumble
Place the sliced rhubarb in a baking dish, pour over the caster sugar and mix together
Pour over the crumble mix and ensure it covers all the Rhubarb
Place in an oven for 40 minutes at 190C (fan) 200C (normal oven)
I like to serve this warm with either custard or vanilla vla.
