Plum and Rhubarb crumble

Ben has a few key dishes he loves to make and a crumble is one of them. He usually makes apple crumble but we had left over rhubarb and some plums so it was a new variety for us and with an added novelty of a nut topping - a big success and one that will be made again. We have a split in our house on the perfect way to eat crumble - some like it hot with ice cream and cream and some like it cold for breakfast! Either way it never lasts long. Seasonal and delicious - it's a must try. 

600g plums

300g rhubarb

175g demerara sugar

1 tsp cinnamon 

For the crumble topping

175g plain flour

75g butter

75g chopped nuts (we used what we had in the cupboard – brazil, pecan and hazelnuts)

75g soft brown sugar


Method

1. Preheat the oven to 180C/360F/Gas 4.
2. Cut rhubarb into chunks then place in a saucepan with 25g of the sugar. Cover and cook for 10-15 mins. 
3. Transfer rhubarb to an ovenproof dish. Stone and halve the plums, then place on top of the rhubarb in the dish. Sprinkle with the remaining sugar and cinnamon. Leave to one side while you make the crumble topping 
4. For the crumble, in a bowl, rub together the flour, sugar and butter. 
5. Sprinkle the crumble over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown.