Recipe of the Week: Rhubarb Crumble

I made my homestay and a few friends a delicious meal the other day...chili, cornbread, and rhubarb crumble! I love chili and cornbread on a rainy day...it was their first time trying cornbread! Guess it's an American thing. Here's the recipe for the crumble:

Ingredients

• 8 sticks of rhubarb
• 4 tbsp water
• 8 tbsp caster sugar
• 110g/4oz butter, softened
• 110g/4oz demerara sugar
• 180-200g/6-7oz flour

Preparation method

1. Preheat the oven to 180C/350F
2. Cut the rhubarb into 3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
4. Remove and allow to cool slightly before serving with vanilla ice cream.