Rhubarb Crumble

Hmm. I made this a couple of years ago, and in my memory it had been very good. So when we asked friends to come over for dinner last night, I decided to refresh my acquaintance with this recipe.

Unfortunately, it turned out very different from what I remembered. DB, who was in charge of desserts yesterday, was disappointed with the crumble - it never really became crumbly. Either the butter wasn't cold enough/became too warm in the process, or the proportions aren't right (6 parts flour, 5 parts butter and sugar each - Nigel Slater's Apple Crumble, for example, uses roughly 3 parts flour, 2 parts butter and 1 part sugar). Because there wasn't enough crumble anyway I made some extra crumble (following Slater's recipe).

Another problem then was that there was quite a lot of liquid - not really a problem in itself, but I suspect that it drenched the crumble - it took ages, far more than the recommended 20-30 minutes, until the crumble acquired a little colour, and even then the lower side of the crumble was soggy, and possibly not completely cooked?

I'll try to make it again, and see how that turns out. In the meantime, rather look at this Apple and Rhubarb Crumble as an alternative. Or Deb's (from Smitten Kitchen) Strawberry-Rhubarb Crumble.