It’s Winter and suitably brr outside, so nothing beats baking…sugar and the tartness of rhubarb!

Rhubarb Crumble, as seen in Gran’s Kitchen – Recipes from the notebooks of Dulcie May Booker.

5 cups Rhubarb, chopped

CRUMBLE

1 cup rolled oats

pinch salt

3/4 cup flour

1 cup brown sugar

1/2 cup melted butter

SAUCE

1 cup sugar

1 cup water

2 tablespoons cornflour

1/2 teaspoon vanilla

Mix crumble ingredients and divide in half. Line dish with half the mixture and place cut rhubarb on top.

Mix sauce ingredients in a pan and heat over slow heat until sugar is dissolved.

Pour sauce over rhubarb, then cover the whole with the other half of the crumble mixture.

Bake 375F (190C) for 30-40 minutes.

Serve with fresh cream or ice-cream.

This recipe is so deliciously old fashioned. With two cups of sugar its extra naughty! I suggest making sure you have enough friends to share this with when it first comes out of the oven, however it did reheat pretty well in the microwave over the next couple of days. I thought putting half of the crumble mixture on the bottom was odd, and when it came to serving it turns out I was right! Next time I would half the crumble goodness and just put it on the top and cut out some of the sugar.