Recipe for Dunken Crumber, provided by the San Diego Highland Games & Gathering of Clans.

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Drunken Crumble

Filling:
1 1/2 lbs of raw rhubarb, washed and chopped
3 fl. oz. Whisky
Grated lemon and orange peel
4 oz. brown sugar
1 tsp. mixed spice

Topping:
6 oz. plain flour
3 oz. butter
3 oz. Caster Sugar
Grated rind of 1 lemon
1 tsp. ground coriander
1 tsp. mixed spice

Mix filling ingredients and rhubarb with the whisky until well coated, place in a 2 pint pie dish. Sift flour into a large bowl and rub the butter in until the mixture resembles small breadcrumbs. Add the sugar, grated rind, spices and coriander. Mix well and sprinkle the topping over the rhubarb. Bake in a pre-heated oven at 400 ° F/200C/gas6 for 30 minutes until golden brown. Service with hot custard.

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