Rhubarb Crumble

Yum. I love rhubarb. Soury sweet goodness. Add some crumbles, and voila, you have yourself an excellent little snack for high tea (to go with your Lady Gray tea of course).

The only tricky thing that I would address is the amount of sugar. If you happen to have very ripe rhubarb, I would tone down on the brown sugar, you don't want to mask the wonderful sour taste of the rhubarb itself. On the other hand, you don't want to end up with that expression you get on your face when you bite into a lemon as you are eating the cake.

Other than that, this recipe is a piece of cake (HA).

What you need:

• Rhubarb - as much as you need to fill the bottom of your casserole dish
• Optional but recommended: Ginger and cinnamon
• A bit of lemon and/or orange juice
• Brown sugar

Crumble:

• 4 tablespoons of butter
• A cup of flour
• 3 tablespoons of brown sugar

1. Chop rhubarb (after peeling it) into 1 inch pieces and fill the bottom of the casserole dish.

2. Cover in bit of cinnamon, add ginger and lemon juice, mix, while sprinkling brown sugar on top. Maybe a spoonful.

3. Set aside. Mix together melted butter, flour, and brown sugar to make crumble. If too sticky, add flour. If too dry, add butter. If not sweet enough, add sugar.

4. Cover rhubarb with crumble and bake at 190C (375F).

See, easy as pie (HA x2)