Iris’ always-reliable rhubarb crumble

This recipe was given to me by a lady who worked with us many years ago and who sadly died of breast cancer. I have never been able to better it, although the very first time I tried it was a slightly dicey experience. The notes said ‘the above quantities are a rough guide’, and someone had crossed out ‘rough guide’ in pencil and written ‘load of rubbish’!

This pud is a crowd pleaser. It’s not smart or elegant, but reliably satisfies and delights everybody, every time.

Variations on the theme

  • Some people add ginger
  • Others add ginger wine
  • Yet others (Gregg Wallace) freeze the rhubarb and have this at Christmas laced with port and stem ginger.
  • The Californian chef, Mark Miller, adds anise seeds to the crumble.
  • You can experiment with adding roasted hazelnuts to the crumble instead of almonds.
  • You can substitute some of the sugar you sprinkle over the rhubarb for Golden Syrup
  • Anna Higham, the owner of Quince Bakery, says that wholemeal flour goes particularly well in rhubarb and ginger crumbles
This post is dedicated to Iris Bedford.
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