Esk

1: Look up Rhubarb crumble on Google, click the first result. It should be James Martin’s recipe. Here.
1a: Try very hard to ignore the huge amounts of butter and sugar involved.
2: Proceed as directed, except 2 mins before the rhubarb is done in the oven, add raspberries and 2 more tbsp caster sugar. Yes, more sugar. It makes the raspberries even nicer.
3: Eat a quarter per person with ice cream. Later, return secretly and eat any remainder. You do not need “befores” if you’re going to do this!

I like making afters/pudding/dessert*, I’m going to do it more often. Jim made a rhubarb and gooseberry pie last night and it was tasty too, but I’m still not quite sure how I feel about gooseberries.

*Pudding is a specific type of afters, no? E.g. ice cream can be dessert but not pudding?

PS: Congrats to Jon and Hayley!