Homemade Rhubarb Gin Crumble
I absolutely love Jim and Tonic's gins but my absolute favourite is their Roobee Rhubarb Gin.
I decided to play about with it in many cocktail recipes but then one day I was baking a rhubarb crumble and had the eureka moment to add in a splash of my favourite sweet and tangy pink gin...
And voila, here is my homemade Rhubarb Gin crumble recipe, enjoy!
500g fresh fhubarb - I usually use about 2 packs, but it's up to you how you like your fruit/topping ratio!
Roobee Rhubarb Gin
100g oats, ground nuts, seeds, almond flour or whatever you have knocking around in your cupboards - even the dregs of your cornflake or Weetabix packet will work!
100g Demerara or Golden Sugar - you can use white sugar ...again just use what you have, but do not use powdered sugar
Preheat your oven to 180C/350F/Gas Mark 4 and butter your dishes.
Chop rhubarb to fit whatever ovenproof dish or ramekin you are using.
Sprinkle with a dash of Roobee Rhubarb Gin and optional sugar or honey. I prefer not to add any sugar to the filling as the topping is sweet enough and I love the tartness of the rhubarb to balance the pudding! If you don't want your filling too soggy, you can also toss your rhubarb in a little cornflour - I never do this, but the option is there if you wish.
Add your chopped rhubarb mix to the dish in an even layer.
Mix together all your topping ingredients - you can do this in a food processor, or you can rub the butter into the dry ingredients by hand. I prefer to mix this by hand and work the butter into the dry ingredients and then squeeze it into little clumps and clusters, so that it gives the topping some texture and extra crispy bits!
Sprinkle the topping over your rhubarb, making sure it's even and covers all the fruit.
Bake in the oven for between 30-40 minutes until it's beautifully golden and bubbly.
Serve with cream, custard, icecream or creme fraiche!
And don't forget to enjoy with a cocktail made with Roobee Rhubarb Gin of course! I like to enjoy my crumble with what I call a "Roobee-Roni" (pink negroni, using Sacred Rosehip Cup, Rose Vermouth and of course Roobee Gin!).