Easy and rather good Rhubarb Crumble recipe.
Rhubarb Crumble Filling
75g golden caster sugar
2 teaspoons cornflour
Rhubarb Crumble Topping
100g cold unsalted butter, plus extra for greasing
150g plain flour
50g golden caster sugar
1. Preheat the oven to 200ºC/400ºF/gas 6. The original recipe suggested greasing an ovenproof dish with a little butter, but I don't tend to bother.
2. Top and tail the rhubarb, peel off any tougher skins. Chop the rhubarb into one inch pieces, halving any thicker pieces lengthways. Toss the rhubarb with the sugar and cornflour. Place in the ovenproof dish, press down a little.
3. Traditionally, to make the crumble, cube the butter and rub into the flour and sugar by hand to make bread crumbs – now I think this does make a better crumble, but for speed, ease and all-round just get on with it – add all the topping ingredients to a food processor and give it a quick whizz to make breadcrumbs quickly.
4. Sprinkle the crumble mix over the rhubarb without pressing down, give a little shake of the dish. Place on a baking tray to catch any drips, and bake for 35-40 minutes, or until golden and bubbling.
Serve with either hot custard or cold cream.
View more Desserts recipes
View more Hot Desserts recipes