Recipes / rhubarb

• Jul 11, 2013

  Rhubarb Crumble

  Ingredients

  Filling

  500g rhubarb, chopped into chunks the length of your thumb
  100g golden caster sugar

  Topping

  140g self-raising flour
  85g butter
  50g light brown muscovado sugar

   

   

  Method

  Add the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 15 minutes. When the rhubarb is soft and sweet enough but still holding its shape pour the into a baking dish.

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

  To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping.

  Now add the sugar, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 minutes or until golden brown on top. Serve piping hot alone or with custard, cream or ice cream.

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