SERVES: 4 | PREP TIME: 15 MINS | COOK TIME: 40 MINS
INGREDIENTS
1 kg Rhubarb
100g Soft Brown Sugar
1 Orange, zest and juice
100g Plain Flour
50g Butter
100g Oats
100g Demerara Sugar
2 pieces of Stem Ginger, finely
chopped
METHOD
Pre-heat the oven to 180C or Gas Mark 6. To make the crumble filling, place the
rhubarb, soft brown sugar, orange zest and juice into a saucepan - bring to the
boil and simmer for 5-10 minutes until the rhubarb has softened. Tip the rhubarb
into an ovenproof baking dish.
To make the topping, place the flour in a bowl, dice the butter, and rub the flour
and butter together with your fingertips until it resembles fine crumbs. Then add
the oats, sugar and stem ginger, sprinkle the topping over the rhubarb, and bake
in the oven for 40 minutes.
• Custard
• Single Cream
When people think about butchery, they tend to picture the final stage. A knife, a block, a cut of meat ready to be prepared for cooking. But in truth, good butchery starts long before any of that. At Blacker Hall Farm, the work begins with the animal itself. How it’s reared, how it’s handled, and how well we understand it. That knowledge shapes everything that follows.
We’ve been farming for over a century, and for more than 25 years we’ve been serving customers directly from our counters. Our heritage has shaped how we see food. It’s not just something to be bought quickly or conveniently; it’s something to be understood, respected and enjoyed properly.
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