Drunken Rhubarb Crumble RecipeOrigin: Scottish Period: Traditional |
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I was first introduced to this by a friend from Islay. It's amazing the difference that a 'wee dram' (a drop of whisky) can make to a simple rhubarb crumble! Ingredients:
675g fresh rhubarb trimmed to 2cm lengths 
Drunken Rhubarb Crumble Preparation:Method:Place the rhubarb in the base of a 1.5l pie dish or baking dish. Mix the whisky, lemon zest, orange zest, mixed spice and sugar in a bowl then sprinkle on top of the rhubarb. Meanwhile, sift the flour, allspice and cinnamon in to a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the lemon sugar and lemon zest and mix well. Sprinkle the resultant topping on top of the fruit then place the crumble in an oven pre-heated to 200°C and bake for 30 minutes, or until the fruit has begun bubbling and the top is golden brown. Serve hot with custard. |
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