Granola's Rhubarb Crumbola
The Orkney spring is brightened by the stems of vibrant crimson rhubarb starting to appear in gardens across the islands. We thought we’d share with you Ola’s famous rhubarb crumble recipe, with the easiest homemade ice cream.
There are many recipes for rhubarb crumble. This is ours – with not one but two special twists, courtesy of Ola, or Granola, as her grandchildren call her!
INGREDIENTS
450g rhubarb, chopped into pieces about the size of your thumb
3 tablespoons Old Tom Rhubarb Gin from the Orkney Gin Company
180g caster sugar
120g butter
90g plain flour
30g granola – fruity or nutty, the choice is yours
- Heat your oven to 180 degrees.
- In an oven dish, toss the rhubarb; with a third of the sugar, and the gin.
- In a separate bowl, mix the remainder of the sugar with the butter, the flour, and half of the granola. The mixture should have a texture like rough breadcrumbs.
- Spoon the mixture over the rhubarb, then sprinkle the rest of the granola on top. Press down lightly with your hand or the back of a spoon, so the granola sticks to the mixture.
- Put in the oven for about 45 minutes. It should be golden brown on top with bubbles of rhubarb juice like red lava bubbling to the surface here and there.
- Remove from the oven and let it rest for five minutes before serving: this helps save you from scorching your mouth, and increases the gooiness of the rhubarb.
Gwen at Happy Valley picking fresh Orkney rhubarb and wearing the Happy Valley Brooch
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