Family Feeding

There was a time growing up when we were lucky enough to have someone cook for us, my mum. She loved cooking and was not only creative in the kitchen but granted us our requests, and there were many. I loved Shredded Wheat, my little brother loved Cornflakes especially the little cornflake buns she used to make him. Luckily for her my big brother was easy going and would eat anything. He did have a love for Crumble though with deep topping and lots of custard. We would get that every Sunday, either rhubarb or apple. I still miss those Sunday’s. Family feeding on a Sunday was epic. There was a roast chicken, and one other joint, usually roast pork, 2 different types of potatoes (my Mums roast potatoes were dynamite, I’ll share this recipe with you later) and more veg than we wanted to eat. We laughed a lot as we sat together around the table, and generally caught up with what had happened during the week. In our pre and early teens you can imagine, that wasn’t very much, but to us exciting and worth the communal gathering on Sunday. Check out this easy crumble recipe we loved, and I still make for friends and family when they are in town.

Topping

300g (3 cups or 12oz) Rhubarb, peeled and sliced into 3cm pieces

150g (¾ cup) Cold butter

200g (1 cup) Demerara sugar

½ tsp Ginger powder

½ tsp Nutmeg

½ Lemon juice

2 tsp Cornflour

Crumble Mix

200g (2/3 cup or 14¼ tbsp) Butter

250g (2 cups) Plain flour

100g (½ cup) Caster sugar

½ tsp Ground cinnamon

Method

1. In a saucepan over medium heat, combine rhubarb, butter, sugar, roughly 100ml water, ginger, nutmeg, and lemon juice. Simmer gently until the rhubarb is tender. Sprinkle on the cornflour and stir in the which will thicken the liquid. Transfer into a baking dish.

2. Preheat the oven to 350 °F /180 °C Gas 4.

3. Meanwhile, for the crumble, rub the butter into the flour until the mixture resembles breadcrumbs. You can do this in a food processor if you prefer. Mix in the sugar and cinnamon.                                                                                   

4. Sprinkle the crumble mixture evenly on top of the rhubarb, using up all the topping for a thicker top.

5. Bake in the oven for 35 to 40 minutes until the filling is piping hot and the crumble is cooked and golden brown. Remove from the oven, and cool slightly.

6. Serve with custard. Enjoy the silence.

SERVES 6.                                             

I am gluten-free; my sister is vegetarian; my nephew is lactose free. I think today this is a regular family. Not everyone eating the same food, mums’ having to prepare different meals for everyone. That was our household as a child and still is. My book Sweet Soul Baking is made up of regular recipes, Gluten-free, Keto, and Vegan recipes. I will be posting recipes for those of you who are Keto or sugar free, Low carb, Gluten-free, Vegan, and of course regular recipes with everything in.

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More recipes from Sweet Soul Baking and much more.