The long month of January is consistently made better for me by a few things: new episodes of The Traitors, a winter holiday (I’m heading to Mexico City as you read this), lots of cosy puddings and seeing bright pink sticks of rhubarb start to appear on the shelves. I love coming up with new ways to enjoy rhubarb every year; it won't come as a surprise to know that my favourite pairing is with some form of custard. Previous years have included roasted rhubarb & custard pots, rhubarb pavlova and rhubarb and custard french toast stuffed with rhubarb jam.
This year, I’m keeping it simple with a good old fruit crumble. Fewer things bring as much comfort than this classic, homely dessert. It’s a proper crowd pleaser that works in nearly every setting and is ridiculously easy to knock up. If you’re ever unsure of what dessert to make for a crowd, you’ll never go wrong with crumble.
Everyone has their preferences on what makes it perfect for them but personally, I like a 60/40 topping to fruit ratio and I have to have some oats thrown in for good measure. I can’t bear a sandy textured crumble, it needs to be knobbly and uneven in chunkiness. Recently, I’ve started using melted butter instead of the traditional method of rubbing cold butter into flour. Not only is it much quicker, you get a better crunch too. Win win.
If your week or month needs brightening up a bit, go and hunt down some rhubarb and make yourself this crumble. Serve with hot custard for maximum pleasure (my brown sugar custard would be excellent here) and any leftovers work well for an indulgent breakfast with a splash of cold cream.
Enjoy,
Benjamina x
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