Another classic in desert form is this recipe for Rhubarb Crumble from blogger Rainy Day Mum a mother dedicated to bringing the best food and fun to other parents. If the thought of rhubarb crumble hasn't brought back memories of your mum or nan making a fresh dish full on a Sunday then I don't know what your childhood was as this dish is going to impress even the snobbiest of foodies out there.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
This recipe is a classic no matter what. Memories of you childhood may be flooding back at this very moment as the taste of rhubarb crumble will bring everything back to you.
- 4 stalks of rhubarb
- 2 - 4 tbsp of caster sugar (to your taste)
- 110g all purpose flour
- 85g caster sugar
- 85g margarine
- 50g porridge oats
Preheat the oven to 180℃ and cut the rhubarb into inch long sections. Place in a oven proof dish and sprinkle with 2 - 4 tablespoons of caster sugar ( to your taste).
Into a bowl add flour, sugar, margarine and porridge oats, using a knife chop up the margarine. Using your hands crumble between your fingertips (this is coldest part of your hand, else you’ll melt the butter) until it forms a breadcrumb consistency.
Pour on top of the rhubarb and place in the oven for between 20 and 30 minutes and serve in a bowl with some vanilla ice cream or a dollop of pouring cream.