Honey Recipes

Honey Recipes

Rhubarb Crumble

This is my mum’s recipes which I’ve adapted to include a couple of (not very) secret ingredients.  It’s not too sweet and relatively healthy.

The following recipe will make about 3 crumbles.

Crumble Topping Ingredients

  • 8oz (200g) wholemeal flour
  • 4oz (100g) rolled porridge oats
  • 2oz (50g) desiccated coconut
  • 2oz (50g) crushed cornflakes
  • 6oz (150g) brown sugar
  • 2 teaspoons of ginger and/or mixed spices
  • 6oz (150g) margarine/butter

Rhubarb Ingredients

  • Enough rhubarb
  • Brown sugar to sweeten
  • Secret ingredient: spoon of honey
  • Secret ingredient: dash of sloe gin
  • Dash of ginger

Instructions

  1. Mix dry ingredients for the crumble topping
  2. But in mixer and add the margarine / butter (your topping is now ready)
  3. Wash, cut and slightly cook the rhubarb
  4. Add the rhubarb ingredients
  5. Put rhubarb in base of tin and then cover with topping
  6. Cook at 160C for 30 minutes*
  7. Freeze
  8. To defrost cook at 170C for 30 minutes

* If you are going to eat straight away you will need to cook for a bit longer – say 40 minutes

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