Traditional Scottish Recipes
Drunken Crumble

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

Ingredients (makes enough for 4):
1 1/2 pounds raw rhubarb
3 fluid ounces of whisky (equals 6 tablespoons or less than half of a U.S. cup)
Grated lemon and orange rind to taste
4 ounces of demerara sugar (1 cup of light brown sugar)
Teaspoon of mixed spices (allspice)

Topping:
6 ounces plain flour (2 cups)
3 ounces butter (half stick)
3 ounces caster sugar (scant half cup granulated suugar)
Graded rind of one lemon
1 teaspoon ground coriander
1 teaspoon mixed spice (allspice)

Method:
Clean and chop the rhubarb into pices 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 30 minutes by which time it should be golden brown. Serve hot with custard or ice cream.