Real Island Rhubarb Crumble

April Recipe from The Real Island Food Company

It’s rhubarb season and what better way to celebrate than with a true British favourite; rhubarb crumble.
Make it an Island version with rhubarb grown in Appley, flour from The Stoneground Flour Company, Havenstreet and farmhouse butter from Coppid Hall Farm, Havenstreet.



Ingredients:
2lb/900g of fresh, Isle of Wight, rhubarb (ours is grown with loveand care by the nuns at St Cecilias in Ryde and freshly cut for our deliveries)
5 oz/125 g flour (The Stoneground Flour Company Organic Wight, Wholemeal, or a mix of the two is ideal)
1 oz ground almonds
4 oz /100g caster sugar
3 oz/75g Coppid Hall Farmhouse Butter cut into small cubes
demerara sugar (optional)
All available from The Real Island Food Company:  www.realislandfood.co.uk or: 731778

1. Prepare rhubarb by trimming off the leaves and cut into1”/2.5 cm chunks. Discard any very hard pieces that are just too difficult to cut. Place the rhubarb in your pudding bowl with 100g/4oz of caster sugar. If you have a sweet tooth you can also add a couple of dessertspoons of jam at this stage, strawberry, or plum is best. It makes the rhubarb mixture gorgeously sweet and gooey.

2. Make your crumble: Mix the sugar, almonds and flour together in a bowl. Add the butter and rub into the flour mixture with your fingertips, until there are no large lumps left and it looks like breadcrumbs. Pour it over the top of the rhubarb and for a finishing touch sprinkle with a little demerara sugar. Cook in the oven for approx approx 35 minutes at 160 C. For a truly scrumptious Isle of Wight pudding serve with Minghella or Calbourne Classics vanilla ice cream or real custard, made with Buttercup milk from Briddlesford farm, Wootton.