After Mary Berry said every child should leave school knowing how to cook 10 meals, the Yorkshire Post asked the region’s leading chefs and food writers for their suggestions. Here is mine.
Rhubarb crumble
Serves 4
Ingredients
- 600g rhubarb
- 50g caster sugar
- One or two springs of sweet cicely (optional)
- 200g plain wholemeal flour
- 75g caster sugar
- 100g cold unsalted butter cut into 1cm cubes
- 25g hazelnuts, roughly chopped
Method
Preheat oven to 200C. Place the rhubarb in a medium sized saucepan with 100ml water, caster sugar and sweet cicely if using. Simmer gently for five mins until the fruit begins to soften. Spoon the rhubarb into an ovenproof dish measuring approximately 30cm by 20cm.
For the crumble topping; place the flour and sugar in a bowl and add the cold butter. Rub the butter into the flour and sugar mixture until it resembles fine breadcrumbs either by hand or by blitzing in a food processor. Add the chopped nuts to the crumble mixture and mix well.
Spread the crumble topping over the rhubarb and bake for 20 to 30 mins or until the fruit is bubbling. Serve with ice-cream or Greek yogurt
