Rhubarb crumble
A favourite crumble, perfect summer dessert, you could even freeze the rhubarb mix and save it for a rainy day.
Rhubarb crumble
By Published: June 11, 2013
- Makes: 4 Servings
- Prep: 25 mins
- Cook: 45 mins
- Ready In: 1 hr 10 mins
A favourite crumble, perfect summer dessert, you could even freeze the rhubarb mix and save it for a rainy day.
Ingredients
- 10 sticks Rhubarb cut into 3 inch sticks
- 4 tbsp Water
- 8 tbsp Caster Sugar
- 1 tsp Ground Ginger optional
- For The Crumble Topping
- 110 grams Butter
- 110 grams Sugar
- 180 grams Plain Flour
Instructions
- Preheat the oven to 180c, arrange the rhubarb sticks on a baking tray - sprinkle with the water and sugar. Bake for about 10 mins. Once cooked, add the ginger and mix well. Place the cooked ginger in an ovenproof dish, and set aside.
- Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
- Best served hot with some custard, or cream.
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