Rhubarb, rhubarb, rhubarb...

My Garden is providing, we are living off the 'Fat of the land'.  Ok I may be exaggerating but I do have Parsley and Rhubarb ready for harvesting.  I have yet to find a recipe using both so we settled for a good old 'Rhubarb Crumble'.  First pick your Rhubarb.

Trim it,  wash it and chop it into pieces.  Here is my top tip for cooking Rhubarb, I do not add any water or 'Sugar' but I mix it with two or three good tablespoons of Golden Syrup.  (If you are trying to cut down on sugar - no sugar fizzy lemonade or ginger beer is good.)  I then put it in a medium oven for about twenty minutes.  It still keeps its shape rather than stewing down to a puree. 

For the crumble topping:

175g/6oz Flour

75g/3oz Butter or margarine
75g/3oz Sugar

I rub the flour and fat together until it resembles breadcrumbs and then add the sugar.  Place the crumble topping over the fruit and bake in a medium oven for a further twenty minutes, until golden brown.  This crumble has been consumed with 'Toffee Ice-cream' or but my youngest stuck to his usual...  'Squirty Cream'.

When I was a child a comedy show used to be on tv on Sunday afternoons.  It was called 'Rhubarb, Rhubarb'.  The only words spoken for the whole show was 'Rhubarb'.  I used to find it fascinating.

Rhubarb, Rhubarb - British Comedy from the 1980s Dialogue consists only of the word Rhubarb.