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Yorkshire Recipes

Ingredients:
For The Crumble
225g plain flour
175g Fairtrade sugar, brown or white
175g Yorkshire butter
For the Rhubarb
900g Rhubarb
50g Fairtrade caster Sugar

Method
1. Cut the butter, straight from the fridge, into small pieces and rub together with the sugar and flour until you have what looks like breadcrumbs
2. Trim the rhubarb and strip off any stringy bits of skin that come away from the sides. Cut the rhubarb into 2.5 cm pieces and place them in a shallow casserole. Sprinkle over the caster sugar. (You may like to stew older rhubarb for a few minutes first.)
3. Now evenly spread the �crumble� over the rhubarb and place in the middle of your oven for 25-30 minutes, or until the top is crisp and lightly browned and the rhubarb is tender.
4. For a crunchier topping try Sunflours �Nutty� or �Seed� wholemeal organic. Add a sprinkling of ginger to the rhubarb before cooking. Serve with Jersey cream from Birchfield Dairies or clotted cream from Brymor Dairy or Stamfrey Farm.

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