women

Serves 6

“Crumbles are the ultimate comfort food. Vary the fruit according to the season.”

— Darina Allen, founder of the world-famous Ballymaloe Cookery School in Shanagarry, County Cork, Ireland

Filling:

  • 1 1/2 pounds rhubarb, cut in 1/2-inch slices
  • 1/2 cup sugar

Crumble:

  • 4 tablespoons (1/4 cup) Kerrygold Irish Butter
  • 4 ounces (scant 1 cup) white fl our, preferably
  • unbleached
  • 1/4 cup superfi ne sugar

Preheat oven to 350°F. In bowl, mix fi lling ingredients; turn into a 1-quart (4 cups) capacity pie dish.

Rub butter into fl our just until mixture resembles coarse breadcrumbs, then stir in sugar.

Sprinkle this mixture over rhubarb in the pie dish. Bake for 30 to 45 minutes until topping is cooked and golden. Serve with whipped cream and soft brown sugar, or try stirring a little Amaretto into your cream.
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