Recipe: Rumbarb Crumble (Rhubarb and Rum)

Rhubarb is one of those plants in every vegetable patch, but it just doesn't get enough justice in supermarkets! Apple crumble is the usual go-to comforting dessert, so here I've mixed it up with some fresh rhubarb from the garden and a splash of rum for casual summer dining. The tangy fruity flavour matches perfectly with a sweet flapjack style topping (and a scoop of vanilla bean ice cream too if you fancy!)

INGREDIENTS:

For the filling: 550g rhubarb, 3 tbsp rum, 50g caster sugar, 25g soft brown sugar
For the topping: 125g plain flour 60g soft brown sugar, 60g margarine, 50g rolled oats

METHOD:

• Heat the over to approx 180C.
• Wash the rhubarb stems and chop into inch-long pieces.
• Add to a saucepan with the sugar and rum, and bring to a simmer for 15 minutes until the rhubarb is softer but still holding it's shape.
• Meanwhile, mix the sugar and flour for the crumble topping in a large bowl, then rub in the margarine until the mix resembles breadcrumbs and stir in the oats.
• Add the rhubarb to an oven proof dish (remove some of the excess juices if necessary) then top with the crumble mix.
• Bake for approximately 20 minutes until golden and firm on top.
• Serve hot or cold with a spoonful of cream or vanilla ice cream.

- By Emma from Wallflower Wardrobe: You can check out Emma’s beautiful blog here, and please be sure to like her Facebook page. You can also visit her stunning jewellery Etsy store or vintage Etsy store - Enjoy!