Rhubarb Crumble
When the Yorkshire Forced Rhubarb comes in each year, with its hot pink, slender stems, I feel my spirits lift! Of course you can make crumbles with hardy outdoor rhubarb — indeed, that’s the normal way to make them — but there is nothing quite like a crumble made with the early, tender stuff. For me, it makes the best crumble in the world and thus, arguably, the best Sunday-lunch pudding in the world! If it makes life easier, you can make the crumble mixture up in advance and leave it in a covered container in the fridge for up to a week or you can just stash it in the freezer for up to 3 months, in which case you don’t need to thaw it before sprinkling it over the softened rhubarb in its dish. Talking of which, you can indeed soften the rhubarb and transfer it to its dish a couple of hours ahead, too, but don’t add the crumble mixture until you’re about to put it in the oven. And when you do take it out of the oven, let it stand for 15 minutes or so before serving, and longer wouldn’t matter. I love this at any temperature so long as it’s not viciously hot, and cold it makes for the most wonderful breakfast I can think of. It probably doesn’t need saying, but I think you just have to serve this with custard. However, when eating the leftovers cold (and I always make enough for leftovers!) I reach instead for double/heavy cream — or Greek Yoghurt at breakfast-time!
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