Oooh, get thee behind me, satan......

mmmmwwwhhaaa waahaahhaa

:smt044 :smt044 :smt044 :smt044 :smt044

Rhubarb Crumble..
(It is getting a bit late in the season for rhubarb it could be stringy).
Wipe the rhubarb and cut into equal sized 1inch pieces.
Put the rhubarb in a bowl and add a tablespoon of plain flour and a little sugar and the grated peel of an orange and roll the rhubarb in this.

Put a thin layer of rhubarb in a dish and sprinkle with crumble mix made from 6oz plain flour to 3.5 oz of butter, an ounce of brown sugar and a little more grated orange peel .

Cook at 160 for 45mins to an hour using a sharp knife to test if the rhubarb is tender.
Rhubarb Compote.
Wipe the rhubarb and slice in inch long pieces, put in a dish with some sugar (about 2oz to a lb) and the juice and rind of an orange, cover the dish and cook in the oven at 160 for 40m/hour stirring a couple of times.

orange compliments the flavour of rhubarb and means you use less sugar.

Thanks Mini - I was given the Rhu some weeks ago, so I'm hoping it's not going to be stringy......otherwise Baz won't be happy

Fingers crossed.....

I hope you lot don't cook your rhubarb (or tomatoes for that matter) in aluminium saucepans. The only thing that saves us from the dreaded aluminium poisoning is a thin layer of aluminium oxide that coats the metal. Rhubarb and tomatoes are acidic enough to break down the oxide coating, exposing the metal

Thanks for the heads up Jenny, but I microwaved it - and it was fab