I just can't get enough of rhubarb - poached with porridge, swirled into greek yoghurt, baked with buttery pastry... in a crumble with a splash of deliciously fruity gin? Yes, that too. This idea came to me as I was heating some beautifully candy pink rhubarb and cooking apples and I spotted a bottle of Brockman's gin on the counter. Why not use that to loosen the mixture in the pan? I ran through the botanicals in my head - coriander, juniper, wild berries and orange peel - yes, yes, yes, and yes.
So I did it. And here's the recipe:
Serves four
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INGREDIENTS
INGREDIENTS
3 large sticks of rhubarb, roughly chopped
2 large cooking apples, peeled and roughly chopped
50ml Brockman's Gin
2 tbsp brown sugar
175g plain flour
25g oats
100g ground almonds
200g cold butter
100g brown sugar (you can add more but I prefer mine not too sweet)
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METHOD
METHOD
Preheat oven to 180C/350F/Gas 4
Heat rhubarb, apples, 2 tbsp brown sugar and gin together over a medium-high heat until it breaks down
Transfer to your crumble dish of choice
Rub flour and butter together until they resemble breadcrumbs
Mix in remaining ingredients and scatter over crumble
Cook for 45-minutes
Serve with custard, creme fraiche, ice cream (or all three)
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PS. I am in no way endorsed by Brockman's, unless you count living with someone who works with the brand and has a few bottles hanging about the house... I once also created this Scallop & Gin Ceviche.
