Drunken Rhubarb Crumble
Rhubarb crumble is
popular own its own, but with a "wee nip" added, it has extra zest!
You
can use apples instead of rhubarb if you wish, it then becomes a "drunken apple crumble"
Ingredients:
Serves: 4
Filling:
1½ pounds raw rhubarb
3 fluid ounces of whisky (equals 6 tablespoons or less than half of a
US cup)
Grated lemon and orange rind to taste
4 ounces demerara sugar (one cup of light brown sugar)
Teaspoon of mixed spices (Allspice)
Topping:
6 ounces plain flower (two cups)
3 ounces butter (half stick)
3 ounces caster sugar (scant half cup granulated sugar)
Grated rind of one lemon
One teaspoon ground coriander
One teaspoon mixed spice (Allspice)
Method:
Clean and chop the rhubarb into pieces and put in a 2-pint pie dish.
Add the other ingredients for the filling and stir well.
Sift the flour into a large mixing bowl Rub in the butter
The mixture will eventually look like small breadcrumbs.
Add the sugar, grated lemon rind, coriander and spices and mix well.
Sprinkle the topping over the rhubarb.
Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for thirty minutes by which time it should be golden brown.
Serve:
Hot with custard or ice
cream.
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