• 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.

Getting the kids to help cook with youIf 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!



  1. Heat  the oven to 180C
  2. 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.
  3. Place the rhubarb in a baking dish.
  4. Put the flour, butter and demerara sugar in a mixing bowl and rub together with your fingers to make breadcrumbs.
  5. 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.
  6. Serve with vanilla ice cream or custard