“Crumbles are the ultimate comfort food. Vary the fruit according to the season.” –Darina Allen, founder of the world-famous Ballymaloe Cookery School in Shanagarry, County Cork, Ireland
Filling:
1 1/2–pounds rhubarb, cut in 1/2-inch slices
1/2–cup sugar
Crumble:
4–tablespoons (1/4 cup) Kerrygold Irish Butter
4–ounces (scant 1 cup) white flour, preferably unbleached
1/4–cup superfine sugar
Preheat oven to 350 degrees F. In bowl, mix filling ingredients; turn into a 1-quart (4 cups) capacity pie dish.
Rub butter into flour just until mixture resembles coarse breadcrumbs, then stir in sugar.
Sprinkle this mixture over rhubarb in the pie dish. Bake for 30 to 45 minutes until topping is cooked and golden. Serve with whipped cream and soft brown sugar, or try stirring a little Amaretto into your cream.
Recipe adapted from the “Ballymaloe Cookery Course Book” published by Kyle Cathie.
