- For the filling
- 500g rhubarb cut into 1" pieces
- 100g golden caster sugar
- 2 tbsp water
- For the crumble
- 175g plain flour
- 85g chilled salted butter
- 75g demerara sugar
We made this rhubarb crumble recipe having been spurred on by the success of our gooseberry crumble recipe. The rhubarb growing in the garden took off like a rocket early this year and then the poor weather, and probably our over picking, slowed it right down. It has come back again so we decided to make a rhubarb crumble.
Unlike the gooseberry version, you need to cook the rhubarb prior to putting it in the oven.
If you’ve rhubarb in the garden, which I recommend you do as it’s so easy, the kids can go and pick it, they can measure out the ingredients and absolutely love making the crumble topping – it’s messy after all!
- Heat the oven to 180C
- Put the rhubarb, caster sugar and water in a saucepan on the hob, bring to a simmer, cover and leave on a low heat for about 15 minutes.
- Place the rhubarb in a baking dish.
- Put the flour, butter and demerara sugar in a mixing bowl and rub together with your fingers to make breadcrumbs.
- Sprinkle the crumble over the rhubarb in the baking dish and put in the oven of about 30 minutes until golden brown on top – you can always pop it under the grill at the end to brown it if you’d like.
- Serve with vanilla ice cream or custard