Rhubarb Crumble


Another variant of the crumble recipe. In this instance using Rhubarb
 Rhubarb Crumble
Serves: 6



  • 225g Plain or wholewheat flour
  • 75g Butter
  • 75g - 110g Soft Brown Sugar
  • 900g Rhubarb
  • 110g Golden Caster Sugar





Pre-heat the oven to gas 6, 200 centigrade.

Prepare the rhubarb by washing it and cutting into lenghths of 2.5cm. Place in a baking dish and sprinkle with the golden caster sugar and set aside.

Make the crumble topping. Put the flour into a large mixing bowl and add the butter. Rub the flour and butter together until it looks crumbly and the butter has been evenly dispersed through the flour. Add the sugar and mix together to ensure that everything is combined.

Sprinkle the crumble topping evenly over the top of the rhubarb using a fork to even out the distribution but don't press it down.

Cook in the oven for 30 - 40 minutes until lightly golden brown.
Ready Prepared
Crème fraîche.
Ice Cream.
Listed in the Sweet Sauce section of the website.