This is one of my favourite warm puddings, it takes me back to when I was about 10-11 years old and making it at home, always served with thick birds custard, I still love it, although now I like to put a good scoop of vanilla ice cream on top 
This recipe will serve 4 people 

SHOPPING LIST 

FOR THE TOPPING 

250g/9oz cold unsalted butter, cut into pieces 

400g/14oz plain flour

200g/7oz golden caster sugar

pinch salt

FOR THE FILLING 

700g/1½lb rhubarb, trimmed, chopped into pieces 

2 tbsp golden caster sugar, plus some extra for sprinkling on top 

Good squeeze of lemon juice 

knob of butter

METHOD 

Preheat Your oven to 180C/350F/Gas 4.

Put all the ingredients for the crumble mixture in a large bowl.

Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers. It doesn’t have to be perfectly fine a few lumps are good 

Pile all the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and dot a few knobs of butter over the rhubarb 

Cover the rhubarb with the crumble mixture, sprinkle over a little extra golden caster sugar.

 Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish.

Place into bowls and serve 

I like mine with a good vanilla ice cream, I love the hot and cold contrast, but you can have custard, cream or clotted cream 

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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