RHUBARB BLACKCURRANT CRUMBLE
Ingredients for the rhubarb blackcurrant filling
250 g rhubarb
250 ml (1 cup) blackcurrants
1/2 tbsp potato flour
1 tbsp muscovado sugar (or regular brown sugar)
2 tbsp homemade vanilla sugar (or regular caster sugar, or brown sugar, it doesn’t matter much)
Ingredients for the crumble
125 g butter, cold, diced
120 g flour (can be wholewheat, all-purpose, or a mixture of the two)
50 g rolled oats
100 g muscovado sugar (or regular brown sugarn)
1-2 tsp cardamom seeds, pounded in a pestle and mortar
Preparation of the rhubarb blackcurrant crumble
Slice the rhubarb into 1 cm pieces, and mix with the blackcurrants, potato flour and both kinds of sugar.
Place the butter with the flour, oats, sugar and cardamom in a bowl, and use your fingertips to pinch this into a crumbly mixture. Add more flour if it’s too sticky, or a few drops of water if it seems way too dry.
Place the berry-rhubarb mixture in a large pie dish. It should be one, thin layer. Cover with the crumbles. Bake at 225°C for 15-20 minutes, and eat with vanilla custard or ice cream.
This recipe has been found here