Cold is relative. Sydney is not that cold in the winter, but it is cold enough that spring feels great when it gets here. It has been glorious!

So, in honour of spring, I’m going totally off topic with the springiest recipe I know. It is so good, I made it twice last weekend. Plus, it’s super-easy and a great one for getting the kids to help.

Rhubarb Crumble

Makes one small-ish crumble – a 9″ square or round pan. (I usually double it.)

For the rhubarb:

1 bundle of rhubarb – 8-12 long stalks – washed and chopped into chunks (be sure to discard the leaves)

¼ cup sugar

Sprinkle the sugar over the rhubarb and stir. Set aside while you make the crumble. The sugar will kind of melt and make a bit of yummy syrup.

For the crumble:

Mix together…

2/3 cup brown sugar

2/3 cup flour

1/3 cup melted butter

Assembly:

Spread the rhubarb across your pan. It should cover the bottom, but doesn’t need to be neat.

Crumble the crumble over the top. It should be reasonably even, but should not totally cover the rhubarb. I usually go for about 2/3 coverage.

Baking:

Bake at 180c (375 F) for about 25 minutes.

Great warm or cold, with ice cream, whipped cream, custard, or thickened cream (my personal favourite).

Yummo!!