Scottish Recipes: Drunken Rhubarb Crumble

Rhubarb crumble is popular own its own but with a "wee nip" added, it has extra zest! You can use apples instead of rhubarb if you wish.

Recipe Ingredients: (For 4 people):

Filling:
1½ pounds raw rhubarb
3 fluid oz of whisky (equals 6 tablespoons or less than half of a US cup)
Grated lemon and orange rind to taste
4 oz Demerara sugar (one cup of light brown sugar)
Teaspoon of mixed spices (Allspice)

Topping:
6 oz plain flower (two cups)
3 oz butter (half stick)
3 oz caster sugar (scant half cup granulated sugar)
Grated rind of one lemon
One teaspoon ground coriander
One teaspoon mixed spice (Allspice)

Preparation Method:

Clean and chop the rhubarb into pieces and put in a 2-pint pie dish. Add the other ingredients for the filling and stir well.
Sift the flour into a large mixing bowl and rub in the butter - the mixture will eventually look like small breadcrumbs. Add the sugar, grated lemon rind, coriander and spices and mix well. Sprinkle the topping over the rhubarb.
Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for thirty minutes by which time it should be golden brown. Serve hot with custard - or ice cream.

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