Rhubarb Crumble
ravishing rhubarb
Winter warmers don’t get much better than a ravishing rhubarb crumble… Try our recipe and see for yourself!
8 ingredients
Prep 30 mins
Cooking 30 mins
Serves 1 medium crumble to share people
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Ingredients
- 500g rhubarb, chopped into 6cm lengths
- 100g golden caster sugar
- for the crumble topping:
- 140g self-raising flour
- 85g butter, chilled
- 50g light brown muscovado sugar
- 50g chopped pecans
- 2 tbsp ground almonds
Method
- First, heat the oven to 200°C/180°C fan/gas 6.
- Next, place the rhubarb into a saucepan with the golden caster sugar, cover and simmer on a very low heat for 15 minutes.
- When soft, but still holding its shape and sweet to taste – you can add more sugar if needed – pour the rhubarb into a medium baking dish.
- To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together with your hands.
- Scatter the topping over the rhubarb and bake for 30 minutes or until the top is golden brown.
- Crown with a dollop of Cornish clotted cream and enjoy!
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