Rustic Rhubard Crumble
The first of the season rhubarb is a delight at the moment, super sweet, and by cutting some now it just encourages more to grow so you can enjoy this much-maligned plant again and again, throughout the season.
About this Recipe
This is a super easy recipe for the children to help out with and a scrummy warm pudding for these still chilly spring evenings – a win-win!
- 500g rhubarb, chopped into chunks
- 100g golden caster sugar
For the crumble topping
- 140g self-raising flour
- 85g butter
- 50g golden caster sugar
Step by Step Instructions
Heat oven to 200C/180C fan/gas 6.
Place the chunks of rhubarb into a saucepan with 100g golden caster sugar
Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into 4 small individual baking dishes
To make the topping, rub 140g self-raising flour and 85g butter together with your fingers until you have a soft, crumbly topping
Now add 50g of the sugar and mix together with your hands
Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top
Serve hot with cream, custard or ice cream, Yum!