The definition of Comfort Food describes it as “food that is simply prepared and associated with a sense of home or contentment”. To me, there are few dishes more consoling then a fruit crumble, and rhubarb in particular holds fond memories for me.
Preheat the oven to 190degC. Sieve 120g of plain flour into a bowl with a pinch of salt, and add 90g of cold butter, cut up into cubes. Use the tips of your fingers to rub the butter and flour together until the mixture resembles breadcrumbs. Stir in 3 tablespoons of light muscovado sugar and 3 tablespoons of caster sugar, and put the mixture in the fridge for about half an hour or so.
Cut the tops and ends of 1kg of rhubarb, and give the stalks a good wash. Chop them up into pieces about and an inch long, and put them in a large saucepan. Add a splash of orange juice and a few spoons of sugar, and cook on a low heat until it begins to soften. You don’t want the fruit to stew, just lose some of its hardness.
Pour the rhubarb into a pie dish, sprinkle the crumble topping over it, and bake in the oven for around half an hour. Enjoy with either custard or whipped cream.