Crunchy Rhubarb Oat Crumble

On my way home from work today I passed a Bumble Bee.  That would be my first Bumble Bee for the year and about two minutes after the first one passed me by I meet up with his friend just down the road.  Two Bumble sightings in one afternoon!  It always manages to produce a silly grin on my face.  They are just so cute!  They defy gravity - how does something so big and fluffy manage to stay in the air?  And the way they buzz along, bumbling from one flower to the next, they remind me of Phoebe from 'Friends' with her running style!  They don't care what they look like, they are in a world of their own humming along to themselves as they go, floating up and down, having fun in a laid back Bumble Bee style.  Love them!  It is clear to see that the novelty factor of Bumble Bee's hasn't worn off for me at all.  We don't get them back home and after nearly 8 years in the UK I still look forward to seeing them appear each year.

So it should come as no surprise that this is my favourite jug of all time.  I have a bit of a soft spot for collecting jugs, I manage to rein myself in most times, but this jug was destined to come and live with me!  Is it going to far to admit that this is called my 'Happy Jug'?  I feel I have admitted too much now ...

It seemed a logical therefore, that tonight's dinner should come with dessert and that dessert should be Rhubarb Crumble.  Bumble Bee's, my Happy Jug and rhubarb all share a connection (in my mind at least!) with summer.  I'm going to stop rambling now (this post is become like the flight path of a bumble bee - all over the place) and just go to the recipe!

Crunchy Rhubarb Oat Crumble
125g plain flour
50g softened butter
50g rolled oats
50g demerara sugar
1 tbsp sesame seeds
1/2 tsp ground cinnamon
450g fresh rhubarb
50g caster sugar

Preheat oven to 180C.  Place the flour in a large bowl and cut the butter into cubes.  Add to the flour and rub in with your fingertips until the mixture looks like fine breadcrumbs, or blend for a few seconds in a food processor.

Stir in the rolled oats, demerara sugar, sesame seeds and cinnamon.  Mix well and reserve.

Prepare the rhubarb by removing the thick ends of the stalks and cut diagonally into 2.5cm chunks.  Wash thoroughly and pat dry with a clean tea towel.  Place the rhubarb in a 1.1 litre pie dish.

Sprinkle the caster sugar over the rhubarb and top with the reserved crumble so that all the fruit is well covered and press down firmly.  If liked, sprinkle the top with a little extra caster sugar.

Place on a baking sheet and bake in the preheated oven for 40 - 50 mins, or until the fruit is soft and the topping is golden brown.  Sprinkle the pudding with some more caster sugar (this is a step too far for me - how much sugar can one crumble take!) and serve hot with custard (Hubby's preferred choice) or cream.

Serves 6
I can't remember the name of the book that this recipe comes from, but its a Scottish recipe book that I picked up at the visitor center in Glencoe a few years ago.  (Not very helpful to you I'm sure, but I know precisely which book it is!)