Rhubarb Crumble

Rhubarb Crumble 

Rhubarb crumble is one of my favourite rhubarb recipes. I love the bitterness of the rhubarb and the way it combines with the sweet topping and cream or custard. I will often choose this if I eat out and it is on the menu (which alas these days is very seldom).

Rhubarb plant in the garden

I used to have a rhubarb plant in the garden of my previous house. It was an incredibly hardy plant and with zero maintenance it survived each year and would produce copious amounts of rhubarb. Then inexplicably one year it died. From surviving the hardest of winters for at least 10 years it suddenly gave up the ghost and that was the end of my rhubarb crumbles!

It was a great shame as I had come to love the plant with its big leaves and the way it had always commandeered that part of the garden. But its time had come. Here you can see what a rhubarb plant looks like.

Alternatives

Crumble is great way to serve up fruit as a dessert. You can use the same simple topping recipe below with stewed apples, apples or a mix of red berries and apples. Really with whatever you want. The possibilities are endless. The topping is SOOO easy to make (I really had NO idea before I made my first one). It is so satisfying when the filling starts bubbling over the topping of the crumble!

And the great thing is that if you have the right type of pots you can make little individual servings. (This is handy as it stops people eating too much, as it is really tasty, but all the sugar and butter in the topping does not make it the healthiest of desserts!)

How to make Rhubarb Crumble

Rhubarb Crumble

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This delicious bitter sweet tasting dessert is delicious with some freshly whipped or clotted cream. Also good served with a creamy custard.

Prep Time 5 minutes

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour 5 minutes

Ingredients

• 10 sticks of rhubarb, washed and cut into 10 cm pieces
• ½ cup water
• ½ cup caster sugar
• 1 tsp ginger powder
• For the crumble topping
• 100g salted butter (softened)
• 100g soft brown sugar
• 180g plain flour

Instructions

1. Heat the oven to 180C.
2. Place the rhubarb on a baking tray. Sprinkle with the sugar and the water.
3. Place in the oven for 20 minutes until cooked.
4. Remove from the oven and place into a suitable pie dish. Add the ginger powder and mix together.
5. In a separate bowl mix together the butter, brown sugar and flour by hand to make the topping.
6. Place the topping on top of the rhubarb.
7. Put the dish in the oven for about 40 minutes or until the crumble is bubbling and the topping has browned.
8. Remove from oven.

Notes

Serve up with double cream or custard.

If you prefer you can swap the brown sugar in the topping with caster sugar. This also gives a tasty topping.

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