My rhubarb and morello cherry crumble…

I’ve had a few requests for the recipe for last nights dessert so thought I’d post it online and send the link to people.

It actually started life as a basic rhubarb crumble but when I’d cooked the rhubarb I realised I didn’t have enough for a satisfying dessert so I fell back on my freezer and some frozen morello cherries that I got from Asda ages ago. These are really tart and go well with the rhubarb.

20130506-234802.jpgIngredients

500g rhubarb , chopped into 1 inch chunks
100g caster sugar
2 tbsp water
A handful of frozen morello cherries

FOR THE CRUMBLE TOPPING
140g self-raising flour
85g butter, chilled
65g light brown muscovado sugar

Method

Heat oven to 200C/180C fan/gas 6.

To make the fruit…
Tip the rhubarb into a saucepan with the sugar and Water.
Cover and simmer on a very low heat for 15 mins, adding more sugar if you want.
When soft (but still holding its shape), pour the rhubarb into a baking dish then sprinkle with a layer of frozen cherries.

To make the topping…
Rub the flour and butter together with your fingers until you have a soft, crumbly topping.
Now add the sugar, mixing together with your hands.

Assembly and cooking….
Scatter the topping over the rhubarb and cherries
Bake for 30 mins or until golden brown on top.
Serve piping hot with a big jug of Thick vanilla custard, cream or ice cream

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