Ingredients
The following ingredients have 6 Servings
- 4 tablespoons (55g) butter (salted or unsalted)
- 1/4 cup (45g) packed light brown sugar
- 14 ounces (400g) rhubarb (washed and sliced into 1/2-inch (2cm) pieces)
- 8-12 dark red plus (pitted and quartered)
- 1 tablespoon honey
- the seeds from 6-8 cardamom pods (crushed)
- 1 cinnamon stick (broken in half)
- 1 half-inch wide strip lemon peel
- 2 1/2 cups (350g) flour
- 6 tablespoons (70g) light brown sugar
- 2 teaspoons ground cinnamon
- 14 tablespoons (205g) butter (salted or unsalted, melted)
- 1 tablespoon granulated sugar (for scattering on top)
Instruction
- Preheat the oven to 350ºF (180ºC).
- To make the fruit filling, melt the 4 tablespoons of butter in a large saucepan and stir in the 1/4 cup brown sugar. Add the rhubarb and plums and a tablespoon of water.
- Add the honey, cardamom (if using), cinnamon stick, and lemon peel, and cook for five minutes, stirring regularly.
- Meanwhile make the topping. Mix together the dry ingredients and add the 14 tablespoons of melted butter, mixing quickly but lightly to form a crumbly texture.
- Remove the broken cinnamon stick and lemon peel. Transfer the fruit mixture into a 2 quart (2l) low baking dish, then scatter the crispy topping on top. Do not press it down or it will get mushy. Scatter a tablespoon of granulated sugar on top and bake for 20 to 25 minutes, or until the top is golden brown and the juices are bubbling. (You may want to put a sheet of aluminum foil on the rack until the crisp in the oven to catch any bubbling juices.
- Remove from the oven when the top is deep golden brown and you can plunge a paring knife into the middle and the knife meets no resistance, indicating the fruit is fully cooked.
- Serve warm, with a bowl of thick cream and another bowl of muscovado sugar, for guests to add themselves.
