What a week we have had here in Scotland! The Beast from the East, battling blizzards, sub-zero temperatures, shut schools and milk shortages. The snow has been postcard pretty – at least from the warmth of the indoors, although I braved the elements to photograph Edinburgh in the snow. I’m still craving new season flavours at the same time as Wintery comfort, so this warming spiced rhubarb crumble via Rosie Birkett fit the bill perfectly. Cosy spices emanate from the wholesome crumb and balance the sharp, fresh roasted rhubarb. There are few things more soul soothing than a homemade fruit crumble on a Winter’s day – no matter how late the Winter! To make the crumble, you will need:
400g rhubarb (cut into 4/5 cm lengths)
100g caster sugar
(Optional: 1 vanilla pod, split)
Zest and juice of 1/2 a lemon
For the crumble:
120g spelt flour
50g desiccated coconut
150g muscovado sugar
100g rolled oats
50g buckwheat groats
50g sunflower or pumpkin seeds
40g chopped mixed nuts (I used hazelnuts, pistachios, almonds and cashews)
1/2 tsp ground cardamom
1/2 tsp ground ginger
Pinch of salt
150g butter, melted.
Preheat the oven to 180C Fan. Fill a roasting tray with the rhubarb, topped with the sugar, lemon zest and juice, as well as the vanilla pod if you have it. Cover and roast for 20 minutes, then remove from the oven. Meanwhile, make your crumble: combine all the dry ingredients in a bowl, then pour over the melted butter. Mix thoroughly with a spoon until it has a crumbly texture.
Fill a pie or crumble dish – or individual dishes, like I did – with the rhubarb, keeping in as little or as much poaching syrup as you want. You want it to be moist but not too soggy.
Top with the crumble and roast for 20 – 30 minutes.
The crumble is ready when the topping is crisp and golden and the rhubarb is bubbling beneath.
Serve with fresh cream, or custard – if you can get your hands on supplies!