We've been lucky enough to be given lots of allotment fruit and vegetables, including Rhubarb and cooking apples, and after a trip to "Pick Your Own" locally, had some lovely blackberries. Crumble making therefore was the order of the day.
My mother is a chef, and she advised me to put the chopped rhubarb in a saucepan covered in sugar and leave overnight to draw the water out. Next morning there was indeed lots of water to drain, which meant that the resulting crumble wasn't too soggy!
Recipe for Rhubarb Crumble
Enough Rhubarb to fill your chosen bakeware
For the Crumble: 125g Plain Flour, 50g, butter, 2tbs sugar
Turn the oven on to 190.
After draining excess water from rhubarb, put saucepan on over medium heat, just to start off cooking, stir frequently, for around 10mins, then remove from heat.
In the meantime sieve the flour into a bowl, cut the butter into cubes and add to the flour.
Then rub the flour and butter together, a good method, once butter broken down, is to rub the ingredients between your fingers and palms of your hands.
Continue until it resembles crumble! Stir in the sugar.
Put the rhubarb into your container, cover with the crumble mixture and bake for around 35mins.
Remove from oven, allow to cool, serve as you wish and enjoy!
We later made apple and blackberry crumble, adding a little sugar to the blackberry and apple mixture in the saucepan, then pretty much follow the same as above.
Thanks for reading!