But enough about chaos. Let’s talk about rhubarb. And ratatouille. No, I’m not talking about rhubarb ratatouille. But the two do have something in common. Or, at least, in my kitchen over the last couple of weeks they have had something in common. Something simple. Something savoury. Something sweet. Something spectacular.
Crumble. Okay, crumble is pretty standard stuff. But how about a crumble that you can make ahead of time, keep in the fridge for a good few days, and sprinkle willy nilly on whatever you desire – main meals and desserts alike?
This past week we have had rhubarb crumble (actually, we’ve had several doses of rhubarb crumble!) and a ratatouille bake, both topped with this wonderfully versatile little crumble. Every little crumble crumb disappeared. There’s no real recipe, in terms of quantities. I will give you method and rough proportions, but it is all going to depend on how much you need and what you are going to use it for. Feel free to just do bigger handfuls or one-and-a-half handfuls of everything if you need more crumble.