Rhubarb is actually a vegetable, and the best stuff is grown in an area called The Rhubarb Triangle, an area between Leeds, Wakefield and Bradford. This is called either forced rhubarb or Traditionally Grown Yorkshire Indoor Rhubarb, and is hopefully going to be a name that can be used only by growers using a particular method in a particular area. This means that it will prevent any old rhubarb from saying it's the good stuff, in the same way that not all sparkling white wine can be called Champagne, only the stuff from Champagne. And believe me the comparison between the forced rhubarb and Champagne is made by some chefs.
I was personally brought up eating rhubarb, and lots of it. I don't have any memories of over stewed stringy stuff, but I went to a school that didn't have hot lunches and I can see that that is where a lot of people's dislike of it grew up. My mother made all her own puddings (shop bought things were a total novelty to us) and our next door neighbour was a keen gardener. He grew his own outdoor rhubarb, and every year would end up with more than he and his wife could eat. This resulted in us getting some of the excess, often finding it had been chucked over the fence to us. It was glorious stuff.
Ingredients
750g rhubarb, in 1cm slices
75g caster sugar
2tbsp water
2tbsp orange juice
175g plain flour
90g butter, diced
50g light brown sugar
Preheat the oven to 180°C/350°F/Gas 4
Put the rhubarb in an oven proof dish and sprinkle the caster sugar all over. I also tend to give the rhubarb a mix as well, the same as if you are tossing a salad, to distribute the sugar evenly. Add the water and orange juice.
Put the flour and butter in a large mixing bowl and rub together until you get bread crumbs. Add the light brown sugar to this and stir it around with a fork or a knife or a chopstick. Pretty much anything but a spoon, as it has an uncanny way of squodging together.
If you are cooking this straightaway, spread the breadcrumbs evenly over the fruit, but don't worry if a few bits stick through. If you are preparing this in advance, I wouldn't bring together the crumble and fruit elements until cooking is imminent, otherwise you get soggy crumble and that's just not cool.
Cook for 40 minutes, then leave to stand out of the oven for about 15 minutes. Serve with whatever you fancy really; double cream, vanilla ice cream, custard, they're all good. It's also delicious the next day (if you have any left!) with cold plain or Greek yoghurt. It's a bit like one of those frightfully expensive corner yoghurts, but more satisfying for being homemade and left over!
I was personally brought up eating rhubarb, and lots of it. I don't have any memories of over stewed stringy stuff, but I went to a school that didn't have hot lunches and I can see that that is where a lot of people's dislike of it grew up. My mother made all her own puddings (shop bought things were a total novelty to us) and our next door neighbour was a keen gardener. He grew his own outdoor rhubarb, and every year would end up with more than he and his wife could eat. This resulted in us getting some of the excess, often finding it had been chucked over the fence to us. It was glorious stuff.
Ingredients
750g rhubarb, in 1cm slices
75g caster sugar
2tbsp water
2tbsp orange juice
175g plain flour
90g butter, diced
50g light brown sugar
Preheat the oven to 180°C/350°F/Gas 4
Put the rhubarb in an oven proof dish and sprinkle the caster sugar all over. I also tend to give the rhubarb a mix as well, the same as if you are tossing a salad, to distribute the sugar evenly. Add the water and orange juice.
Put the flour and butter in a large mixing bowl and rub together until you get bread crumbs. Add the light brown sugar to this and stir it around with a fork or a knife or a chopstick. Pretty much anything but a spoon, as it has an uncanny way of squodging together.
If you are cooking this straightaway, spread the breadcrumbs evenly over the fruit, but don't worry if a few bits stick through. If you are preparing this in advance, I wouldn't bring together the crumble and fruit elements until cooking is imminent, otherwise you get soggy crumble and that's just not cool.
Cook for 40 minutes, then leave to stand out of the oven for about 15 minutes. Serve with whatever you fancy really; double cream, vanilla ice cream, custard, they're all good. It's also delicious the next day (if you have any left!) with cold plain or Greek yoghurt. It's a bit like one of those frightfully expensive corner yoghurts, but more satisfying for being homemade and left over!
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