This crumble is laughably easy to make. Preparation takes about 10 minutes, followed by about half an hour in the oven.
The recipe makes one large crumble or five individual ones. You will need a round 9-inch (23-cm) cake tin or five 4-inch (10-cm) ramekins.
Serve the crumble as is, or topped with crème fraîche, sour cream or vanilla ice cream. For lovely presentation, add a mint sprig.
3 large branches fresh rhubarb (1 pound, 450 g)
3/4 cup sugar, preferably cassonade or demerara (raw sugar)
1/4 tsp. cinnamon
1/4 pound unsalted butter (110 g, 1 stick)
2 tbsp. white sugar
1 cup flour
6 mint sprigs (optional)
Preheat the oven to gas mark 6 (400 F, 200 C). Lightly butter a baking dish or pie plate, preferably ceramic or glass, or six individual soufflé cups.
Remove the ends of the rhubarb, rinse it and chop it into 1/3 inch (1 cm) pieces. Place the pieces in a bowl. Add 3/4 cup sugar and the cinnamon, and stir to coat the rhubarb.
In a separate bowl, cut the butter into small pieces, add the sugar, cut in the flour and mix until crumbly.
Pour the rhubarb pieces into your baking dish or dishes. Top with the crumble. Bake 30-40 minutes, or until the rhubarb is bubbly and the crumble is browned.
Serve warm. Serves 6.
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