Over the last year or so I have been attempting cooking more deserts. One that has worked well for me has been rhubarb crumble.
The way I make this is I take some nice fresh rhubarb, cut it into half inch chunks, place in a saucepan, add a glass of white wine and some sugar and cook for about ten minutes.
The recipe I did look at talked about using port, well I didn’t have any port, but I did have some white wine in the fridge so I used that.
In terms of sugar, a lot depends on how sweet you like your crumble, I personally prefer a slightly more tart fruit filling over a sugary sweet one, so add sugar to taste.
Leave the fruit mixture to cool and make the crumble topping (or cheat and buy one).
Place the fruit mixture into a dish and top with the crumble mixture.
At this point, if I have made a few, I will place the spare ones in the freezer. If I want to eat it now place in a medium oven for 20 minutes or until the crumble starts to brown or the fruit bubbles through.
Serve with custard (or cream if you are that way inclined).