Look at this pink! Rhubarbs come and go so quickly, and we have them in one way or another at least once a week while they are there.
Yesterday we had them in crumble. I use a pack (about 4-5 stalks) for two of us, cut them into about wine-cork size, put them in a glass dish, drizzle about heap tablespoon of Golden Syrup, and top with grated zest of half an orange. I then bake them in 200C oven for about 20 minutes. They give out lots of juice, so I fish them out into two ramekins of about 10cmx6cm.
I actually sieve the juice in a glass, top it with fizzy water and some ice, and drink it! I find it very refreshing.
For crumble, I mix about 80g flour, 40g cold butter and 40g dark muscovado sugar with fingertips until you have brown sticky breadcrumb. I then take a handful, squeeze into a large marble, then gently crumble the marble over the rhubarbs.
This way, you would have a very knobbly crumble (as you can see below) which would turn into really crunchy dark and sweet biscuits, and it goes so well with tart and orangy rhubarb in your mouth. Then bake the crumble in the oven for another 20 minutes or so when you will find something like this.
