Biggedy bong

Eh up folks

My good self and he who just bought a Wii just got back from a great holiday visiting my best friend in Houston. I'm on a diet, we did nothing but eat out every night, eating mostly steak, chicken, ribs, meat of all kinds. Oooh and I'm kitted out with my first ever digital camera, hee hee.

So to the point of this post, Fiona wanted me to part with my closely guarded recipies which consist of my (limited) repetoire of stuff that I can make which I can cook with a comforting degree of certainty that I won't kill anyone. So here goes recipe number 1:

The 'I made this and I didn't kill anyone' recipe series: Rhubarb Crumble

You will need:
Farmfoods is your best friend, go get their bag of frozen cut Rhubarb. Or get some Rhubarb; or some apples.
Caster sugar. If you don't have it, normal sugar or brown sugar is fine.
Water
A kinda deep dish thing, I use a small casserole/lasagne dish
Butter
Flour
As much Ginger as possible

First of all: Heat up your oven to 200 C
When you get your rhubarb, put the whole bag into something, boil the kettle and cover the rhubarb with water to get it defrosted. Wait about 10 mins.

Drain the water from the rhubarb and put it into your dish, cover the bottom of the dish with water. Sprinkle 4 tablespoons of caster sugar over the rhubarb and throw in tons of ground ginger. hey, like ginger dammit; trust me, you can never have enough ginger :-) Mix it all up with the water and put the dish into the oven for 10 - 15 mins.

Then you make your crumble, and you get messy. Get a big blob of butter and chuck in some flour, any kind will do. Stick them both in a bowl and get in there with you hands and rub it all together. If you have put in enough butter you will get some floury blobs, job's a good 'un.

After the 10 - 15 mins, take your rhubarb and sprinkle your crumble stuff over your rhubarb. Put it into the oven again for another 20 mins or so, or when the crumble turns a nice golden brown.

Quality!!