The Food Diaries

Rhubarb crumble

With the first of the rhubarb starting to appear in English farmer’s markets (at this time of year this means the bright and sweet “forced” rhubarb which is harvested by candlelight), thoughts turn to crumble, the quintessentially British pudding.

In a food processor or bowl place 40g flour, 40g ground almonds, 40g oatmeal, a little sea salt, 90g cubed cold butter, and mix till it starts to crumble. Add 6tbs brown sugar, 1tsp cinnamon and 1tsp vanilla.

Fill a small ovenproof dish with 2cm pieces of rhubarb (3 cups). Sprinkle on 2 tsp flour and 1 tbs sugar. This will sweeten the rhubarb slightly and ensure any excess liquid released in cooking is absorbed. Sprinkle some of the crumble topping evenly on top of the rhubarb  (if you have any leftover then pop it in the freezer to be used another time). Place in a 175c oven for 30 minutes, or till the top is golden and the filling starts to bubble.

Best served warm with a side of either thick double cream, custard or ice cream.

Serves 2. 

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RHUBARB ICED TEA >

Albion Caff - Shoreditch, London

Brunch, coffee, lunch, late lunch, early dinner, etc. - there is always a time and a place (and something fab to order to match) at the Albion. I love to hate Terence Conran but he has a really annoyingly nice place in the ground floor space attached to the Boundary Hotel. Super British menu (cauliflower cheese, sausage and mash, fish and chips, rhubarb crumble). Fresh baked goods come out of the oven every hour (and no surcharge for a basket of bread for the table - a rare thing in London), the puffiest pies (chicken, savoury pumpkin), and ok - the best kedgeree I’ve ever had (and easily better than mine).

Oh, and the desserts are not bad at all either.

You can also sign up for a stangely useful twitter feed - let’s you know what has just come out of the oven. Particularly convenient if you live/work in the neighbourhood.

My order:

- Red and golden beet salad with goat’s cheese curd

- Kedgeree

- I couldn’t find room for our table’s shared plate of Sticky toffee pudding - but it looked divine