rhubarb grunt
rating:filling:
650g rhubarb cut into 2-3cm pieces
200-250g caster sugar, depending on fruit and preference
50g unsalted butter cut into small pieces, plus some for greasing the dish
topping:
150g plain flour, preferably Italian 00
3 tbsps caster sugar (ordinary or golden)
1/2 tsp salt
250ml double cream, whipped
2- x 3-cm shallow ovenproof dish, greased
preheat oven to 190C/gas 5, and put in a baking sheet at the bottom to catch any spillage.
spread the rhubarb over the bottom of the dish, sprinkle with the sugar, and dot with butter.
for topping, sift flour, sugar and salt into a mixing bowl (no sifting required with 00 flour!). Gently stir in the cream, making a sticky dough. Spread this mixture over the fruit in handfuls, covering the top evenly.
bake for 45 minutes or until the fruit is bubbling; hint: use a pyrex dish! - and the top is golden.
serve with cream, ice cream or custard - be prepared to fight everyone off.
