https://www.cutoutandkeep.net/projects/rhubarb-crumble • Posted by BAKE
When I was little, I can’t quite remember how old, my maternal grandparents took me, by myself, (which is quite a big deal as the oldest of six kids) on a picnic to Russell Gardens. For dessert my Grandma produced a tiny dish filled with my favourite dessert, fruit crumble, and an old pill bottle filled with evaporated milk. I spent the afternoon revelling in all the attention and dragging my grandparents to see the wild flower meadow which turned out to be a lot less like the Disney vision I had in my mind and a lot more like a scrubby old field.
When I was little, I can’t quite remember how old, my maternal grandparents took me, by myself, (which is quite a big deal as the oldest of six kids) on a picnic to Russell Gardens. For dessert my Grandma produced a tiny dish filled with my favourite dessert, fruit crumble, and an old pill bottle filled with evaporated milk. I spent the afternoon revelling in all the attention and dragging my grandparents to see the wild flower meadow which turned out to be a lot less like the Disney vision I had in my mind and a lot more like a scrubby old field.
Chop the rhubarb and heat in a saucepan with the water and brown sugar
Mix the flour and sugar together and then rub in the butter. The best way I have found to do this is to rub the flat of your thumb over the tip of your fingers quickly, shaking the bowl every 10 seconds or so to bring the lumps of butter to the top. This speeds up the process and stops your hands from getting too dirty.
When the mixture has formed a light bread crumb add in the flaked almonds.
Tip this over a pie dish filled with stewed fruit and pat down. Sprinkle with a few flaked almonds to decorate.
Bake in the middle of an oven at 180C for about 30 minutes, or until golden on top.
Serve with ice cream, custard or my Grandma’s favourite evaporated milk.