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Comfort/Duffer food

• Message 1.Β 

  Posted by Lee1975 (U4412355) on Friday, 25th April 2008

  I am currently able to boast that a lovingly, home-made rhubarb crumble sits in my fridge waiting to pop in the oven for pudding tonight.
  
  Is there anything more comforting / dufferish than anticipating the consumption of a well made rhubarb crumble with lashings of custard? Hmmmmmmmmmmmmmmmmmmm.
  
  (P.S. May I take this opportunity to point out that you MUST use flour AND oats for the crumble topping to get it just right).
  
  Top that, (if you pardon the very weak pun).

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• Message 2

  , in reply to message 1.

  Posted by U6679583 (U6679583) on Friday, 25th April 2008

  Punks not dead.

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• Message 3

  , in reply to message 1.

  Posted by Pete_inthehills (U1342784) on Wednesday, 30th April 2008

  I must take you to task over your considered opinion on crumble toppings.
  
  Up here in Scotland, the land of shortbread, I always wander down to my local shortbread factory shop, Dean's of Huntly. (other shortbreads are available, but not in Huntly).
  
  I digress. The afore mentioned factory shop will sell bags of shortbread crumbs at a very reasonable price and these showered lovingly on to the rhubarb base makes for an excellent topping.
  
  Pete
  inthehills

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• Message 4

  , in reply to message 3.

  Posted by Lee1975 (U4412355) on Wednesday, 30th April 2008

  Pete,
  
  Although I am initially intrigued by your shortbread topping suggestion, even to the point of perhaps trying this out for myself with my next effort, I am then slightly disappointed to hear a Scotsman not advocating liberal use of oats where oats are so clearly required.
  
  I don't have a shortbread factory within commutable distance sadly, but there is a crisp factory not a million miles from where I live. Do you think I should try a savoury crumble topped with Seabrook's, (other brands of fried potato snacks...etc, etc, etc), finest Salt and Vinegar?
  
  If so, what do I place below said crisp/crumble topping? I'm vegetarian so any meat(and for that matter fish)-free recommendations gratefully received.

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• Message 5

  , in reply to message 4.

  Posted by Pete_inthehills (U1342784) on Friday, 2nd May 2008

  hmmm...although a denzine of this far land I am English. I am also a veggie.
  
  Crisps on top would be very interesting. If you added something spicy in to the rhubarb such as chilli or ginger, then you could compliment this with worcester sauce crip topping.
  
  try it.
  
  Pete
  inthehills

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