Rhubarb and Walnut Crumble

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Use this recipe as a blueprint for wonderfully simple desserts - just adapt it throughout the year to whatever fruits are in season

Ingredients

Serves: 6 Preparation: 20 Cook Time: 35 Total Time: 55min

Preheat the oven to //gas mark Rub the flour and butter together until the mixture resembles coarse breadcrumbs. Stir in the muesli and walnuts and the sugar.
Rinse and chop the rhubarb into m pieces and cook briefly with enough sugar to sweeten to your taste for about minutes. Generously butter an ovenproof dish, and put in the fruit. Sprinkle the cornflour over the fruit. Spoon the crumble over the top, except for a small hole in the middle, kept open with a rolled paper tube.
Bake the crumble for minutes or so, turning it down a notch or two after minutes. Remove from the oven, take out the paper funnel and carefully pour in the Kirschwasser. Serve warm.
Note: Never buy 'kirsch fantaisie', not even for cooking: cherries have been nowhere near it.
Variation: One of the best crumbles I've ever made was with mangoes, some coconut in the crumble topping and a slug of rum in it just before serving. Coconut ice cream was the perfect accompaniment.
Tom's wine suggestion: As rhubarb and ginger are classic partners, I propose a small glass of ginger cordial with this crumble, rather than a chilled dessert wine. It is winter, after all, and ginger cordial is one of the best winter warmers. Berry Bros do a very good one - check out www.bbr.com or call .