First sign of the Spring is not the Cuckoo, its the Rhubarb.
Okay, this recipe has loads of non-Fife ingredients but we’re feeling risque.
Our garden has a great rhubarb patch, so there’s plenty more where this comes from. Choose one of the two fabulous Fife Ice Cream makers to serve this with.
10 sticks of rhubarb
4 tablespoons water
8 tablespoons caster sugar
1 teaspoon powdered ginger
110g/4oz butter, softened
110g/4oz demerara sugar
Preheat the oven to 350F/Gas 4.
Cut the rhubarb into 3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
Once cooked, remove from the oven, sprinkle over the ginger and mix well.
Fill an ovenproof dish about 1½in deep with the rhubarb.
Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.
Remove and allow to cool slightly before serving with ice cream.