Crumble is served the year around at Country Choice in Nenagh, County Tipperary, with the fruit changing according to the season and the spice or flavoring changing according to the fruit: This is a springtime version; in the summer it might be made with plums poached with cinnamon. Crumble is
particularly good served with clotted cream.
Serves 6 to 8
2 lb/1 kg rhubarb stalks,
cut into 1-in/2.5-cm pieces
2 tbsp minced fresh ginger
2 1/2 cups/500 g sugar
2 cups/200 g flour
pinch of salt
14 tbsp cold butter, cut into small pieces
Preheat the oven to 350°F/175°C (Gas Mark 4).
Combine the rhubarb and ginger in a medium bowl and mix well. Transfer to a large glass or ceramic baking dish. Sprinkle 2 cups/400 g of the sugar over the rhubarb and set aside.
Whisk the flour, salt, and the remaining 1/2 cup/100 g of the sugar together in a medium mixing bowl. Using a pastry cutter or 2 table knives, cut the butter into the flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter the mixture evenly over the rhubarb.
Bake for about 1 hour and 15 minutes, or until the topping is golden brown and the rhubarb is soft. Set aside to cool slightly, and serve warm. Or allow to cool to room temperature before serving.