Wednesday, 30 September 2009

Rhubarb Crumble

It's just coming to the end of the rhubarb season so I thought I'd take the chance to write a rhubarb crumble recipe.


  • 5 or 6 sticks of rhubarb stalks, washed and cut into lengths

  • 100g caster sugar

  • 2 tbsp lemon juice

  • 4 tbsp water

  • 75g butter

  • 100g flour

  • 50g caster sugar

  • 50g oats



  1. Pre-heat the oven to 180 degrees.

  2. Place the rhubarb in the bottom of an oven proof dish and sprinkle over the 100g of sugar, lemon juice and water.

  3. In a separate bowl rub the butter into the flour using your fingertips until it looks like breadcrumbs and there are no large lumps of butter. I cheat and melt the butter for 30 seconds in the microwave before hand.

  4. Add the sugar and oats to the flour and butter mix and stir well.

  5. Sprinkle the oat and flour mix over the top of the rhubarb and press down gently.

  6. Bake in the oven for 40 to 45 minutes, or until the top is nicely browned.

  7. Serve with lashings of custard.

Serves 3 to 4.

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