Rhubarb Crumble Recipe
Rhubarb crumble, nothing fancy or new, just a traditional crumble recipe with a little ground ginger to complement the rhubarb. We served ours hot from the oven with custard. The leftovers the following day were eaten in the garden, served cold with a dollop of creamy greek yogurt.
This recipe makes a generous fruit crumble. You can use any soft fruit but when rhubarb is in season it’s perfect.
Ingredients
- 600g chopped rhubarb
- 50g granulated sugar
- 50g cold cubed butter
- 100g plain flour
- 50g demerara sugar
Method
- preheat the oven to 160oc
- Add the rhubarb, granulated sugar and 30ml of water to a pan
- Warm on the hob over a low heat until the rhubarb has softened
- Add the rhubarb to a large baking dish and set aside
- For the crumble, add the butter and flour to a mixing bowl
- Rub together to form a breadcrumb texture
- Mix in the ground ginger andsugar
- Top the rhubarb with the crumble topping
- Bake in the oven for 30-40 mins or until golden on top
- Serve with custard, yogurt or, for a wonderful treat, ginger ice-cream.