Crumbling...

Two hot puddings in a row. Luxury!

Following a trip to Newmarket yesterday, when I went past the veg stall at just the right time (when they were selling fairly random scoops of assorted things for £1) I came home with various things, including a cucumber, three vine tomatoes, a couple of onions, one cooked beetroot, a large head of garlic, four carrots, a cabbage and four sticks of rhubarb, all for £2.

So, the rhubarb has now gone into a rhubarb crumble which is cooking at the moment alongside a shoulder of pork. (we'll be having the cabbage and the carrots with the pork later on, and some of the garlic and an onion went into the soup).

225g plain flour
85 g butter
50g oats
85g sugar
rhubarb (I'd normally put more than 4 sticks in, but 4 was all I had)
more sugar

Whizz the butter and flour together in a food processor until looking like breadcrumbs; add the oats and sugar and whizz briefly until mixed. Chop the rhubarb into even pieces (about 2 cm long) and put in the bottom of a dish - my crumble dish is an oval pyrex one without handles, a bit like this - I used to do crumbles in a narrower, deeper dish but the family prefers flatter ones.  Sprinkle a couple of tbsp of sugar over the rhubarb, then spoon the crumble topping over evenly.

Cook at about 180degC until the top is browning gently and the rhubarb can be seen bubbling away at the bottom of the dish.