Rhubarb crumble: an irresistibly British pud
This most English of puddings is entirely irresistible, especially with a large dollop of custard. Try Mike Robinson's rhubarb crumble recipe
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Cooking tools:
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- Mixing bowl
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Ingredients
- 250g (9oz) caster sugar
- 1 kg (21⁄4lb) young rhubarb, chopped into 5cm sticks
- 1 cardamom pod
- 2 vanilla pods
- 250g (9oz) butter
- 500g (18oz) plain flour
- 200g (7oz) dark brown soft sugar
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