Joe Anderson We grow a lot of our own fruit and veg and have recently found ourselves with plenty of leftover rhubarb, so it seemed only right to make a crumble.
This is a simple enough recipe, so it doesn’t take too long to make, although it does taste delicious, especially with some custard or cream.
Before getting started pre-heat the oven to 180c.
Rhubarb Crumble Recipe
- 10 sticks of rhubarb
- 4 tbsp water
- 8 tbsp caster sugar
- 2 tsp Cinnamon
- Handful of sultanas
- 110g/4oz butter, softened
- 110g/4oz demerara sugar
- 180g/6-7oz flour
- 50g oats
- 1tbsp vanilla extract
First you’ll need to prepare the rhubarb by washing it and cutting it into small chunks. Next up, place the chunks in an ovenproof dish and sprinkle with the sugar and water. Place in the oven and cook for around 10 minutes.
In the meantime you can make the crumble by adding the butter, demerara sugar, flour, vanilla and oats and mixing together until you have a breadcrumb-like texture. Once the rhubarb has cooked, take it out the oven, drain away any water and transfer to a buttered oven proof dish, Cook for around 35-40 minutes and serve warm with custard or cream.
