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Rhubarb crumble

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Ingredients

Adjust Servings:
500g rhubarb , chopped into chunks the length of your thumb
100g golden caster sugar
3 tbsp port (optional)
140g self-raising flour
85g butter , chilled
50g light brown muscovado sugar
50g chopped walnuts (optional)

Rhubarb crumble

  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.

2
Done

Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.


3
Done

Heat oven to 200C/180C fan/gas 6.

4
Done

To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

5
Done

Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.

6
Done

Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

7
Done

Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

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Tagine of lamb & merguez sausages
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Chicken laksa
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Tagine of lamb & merguez sausages

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