by Jennifer Flood

Created on: November 25, 2008   Last Updated: March 30, 2009

While researching my ex-husband's family tree I discovered that part of his family originated in Wales. In keeping with learning about his family I also tried to find recipes to try that would bring a bit of his family history to the table. One of our favorites from Wales is Rhubarb Crumble.

Rhubarb Crumble

Ingredients:

450 g/1 pound rhubarb, cleaned and cut into chunks

100g/4 ounces flour

50 g/2 ounces sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

50 g/2 ounces plus 1 tablespoon butter

2 tablespoons water

100g/4 ounces soft brown sugar

Directions:

1. Preheat oven to 180 degrees Celsius, 350 degrees Fahrenheit, or Gas Mark 4.

2. Grease a pie dish.

3. Put the rhubarb into the pie dish.

4. Add the water to the pie dish.

5. Sprinkle rhubarb with half of the sugar.

6. Sift the flour into a mixing bowl.

7. Add the butter and blend in until the mixture looks like bread crumbs.

8. Stir in the spices and brown sugar.

9. Spoon the crumble mixture over the rhubarb.

10. Bake for 40 minutes.

This dessert is traditionally served warm with custard. My family also likes it served warm with fresh whipped cream or French vanilla ice cream.

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