Rhubarb Crumble

This recipe makes a delicious fruity rhubarb crumble that goes perfect with ice-cream or custard. It even tastes great eaten alone. The recipe is super easy to prepare and a great way to enjoy rhubarb.

Rhubarb is a vegetable that is commonly mistaken for fruit due to its sweet flavour. You can use it the same way you would many fruits and bake it into pies, crumbles and even cakes. Though cooked rhubarb is sweet, it is also quite sour so if you love sweet and sour together then you will love rhubarb crumble.

As a child I ate a lot of rhubarb as my gran grew it in her garden. Every Sunday she would make a rhubarb crumble or pie which we had for dessert and I never got bored of it. By the time I was a teenager, my gran moved to Jamaica where she was originally born so there were no more rhubarb pies or crumbles for me. Recently, I was walking around the supermarket and encountered some beautifully red rhubarb so decided to buy some and bake a crumble. It was so good and bought me back to me childhood days.

I do make lots of crumbles so for this recipe, I use my basic crumble mix which uses flour, butter and sugar. The recipe simply involves adding the chopped rhubarb to a bowl with some cornflour and sugar and adding it to a baking dish then topping the rhubarb with the crumble mix. The buttery crumble bakes in with the rhubarb to create this crumbly, fruity and delicious dessert.

Ingredients for Rhubarb Crumble

For the Filling

• 500g rhubarb stems – chopped into 1.5-inch pieces. You can chop them to your desired length. 
• 55g sugar – I use granulated sugar but you can use any sugar for the filling.
• 1 teaspoon cornflour – I use cornflour to thicken any juices that drain from the crumble when cooking. Also known as cornstarch.

For the Topping

• 250g plain flour – also known as all-purpose flour.
• 125g butter – you can use salted or unsalted. Chop the butter into cubes.
• 85g sugar – I use granulated sugar for the topping as it adds more crunch.

How to Make Rhubarb Crumble

1. Preheat the oven to gas mark 5/375^oF/190^oC. In a bowl combine the rhubarb, sugar and cornflour then add them to a baking dish. I use a 11 x 7-inch baking dish.

2. To a large bowl, add the flour and butter. Use your fingers to rub the butter into the flour. Do this until the mixture resembles breadcrumbs. You can also complete this step using a food processor.

3. Once the mixture resembles breadcrumbs, mix in the sugar then sprinkle the topping onto the rhubarb. Bake for 45 – 50 minutes. Allow to cool for 15 minutes then serve warm.

Nutrition

Nutrition based on 1 serving - Calories: 298kcal | Fat: 13.3g | Saturates: 8.2g | Carbs: 40.7g | Sugar: 18.6g | Fibre: 1.8g | Protein: 3.8g | Salt 0.3g

Storage

The rhubarb crumble can sit at room temperature for a few hours after baking. Store any leftovers in the fridge for up to 2 days.

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