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. 

Servings

4

Prep Time

15 mins

Cooking Time

20 mins

Calories

440

Introduction

About this Recipe

By: Claire

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!

Ingredients
  • 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

Step 1

Heat oven to 200C/180C fan/gas 6.

Step 2

Place the chunks of rhubarb into a saucepan with 100g golden caster sugar

Step 3

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

Step 4

To make the topping, rub 140g self-raising flour and 85g butter together with your fingers until you have a soft, crumbly topping

Step 5

Now add 50g of the sugar and mix together with your hands

Step 6

Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top

Step 7

Serve hot with cream, custard or ice cream, Yum!

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