Having had some rhubarb from my last allotment visit languishing in the fridge for the past week, which desperately needed using up, on Sunday evening, in need of a desert and having absolutely nothing suitable in the cupboards, I finally decided to do something with it.
A creature of habit, my favourite thing to do with rhubarb other than making jam, which I've already got half a dozen jars of, is to make small individual rhubarb crumbles. I make small ones as I'm the main eater in our house of these, although Little Bird does like them too. If I made a large crumble some of it might get wasted, so small ones are ideal as rhubarb doesn't appeal to everyone. They are so simple to make.
Chop the rhubarb into 1" pieces, add a little water and a couple of desert spoons of sugar (or less if you don't have a sweet tooth) and heat it up in a saucepan until it softens, but does not become totally mushy.
Decant the rhubarb into small dishes (I use small foil dishes saved from egg custards bought from Lidl). Three quarters fill the dish with rhubarb and then add the crumble mixture on top.
In this instance I used ready made crumble mix, Jane Asher, bought from Approved Foods. Alternatively you can make your own with flour, butter and sugar or sometimes I just crush up digestive or rich tea biscuits with a rolling pin which are just as good and very simple to do (but I would advise putting them into a sandwich/plastic bag first if you want to avoid lots of mess).
Bake the individual crumbles on a tray in the oven at 200 degrees for 15-20 minutes or until the crumble mix is browned slightly, remove and leave to cool.
The rhubarb I had (probably 2kg) made 13 ( a nice baker's dozen), half of which I will probably freeze for another week and the rest will disappear from the fridge in the course of this coming week.
I had one the same evening with some custard, ready made again I'm afraid, but still very nice indeed.