Rhubarb crumble
You can’t beat a bit of Rhubarb crumble. The fruit just breaks down into a beautiful puree if anything when you cook it and mixed in with this crumble there are packets of flavour breaking out everywhere. As ever I robbed Pete’s (my father in law) vegetable patch, who cracks it every time. This is best kept simple and served with cream or some Greek yogurt.
Servings: people
Ingredients
- Stewed rhubarb
- 900 grams Rhubarb chopped
- 26 grams Caster sugar 2 tablespoons
- 5 grams ginger teaspoon
- Crumble
- 100 grams Demerera sugar
- 100 grams Self raising flour
- 100 grams Oats
- 100 grams Butter
- 5 grams Cinnamon teaspoon
| Recipe Cost: |
| Serving Cost: |
Prep Time: 20
Cook Time: 35 minutes
- Chop the rhubarb up and add to a saucepan, with a tablespoon of water, caster sugar and grated ginger. Cover and simmer on a low heat until the rhubarb has broken down.
- Remove the rhubarb from the pan and add to a baking dish.
- Make up the crumble by mixing the remaining ingredients until you have a good consistency, then pour over Rhubarb, evenly spreading.
- Slam in the oven at 150 degree for about 35 minutes. Serve with cream or Greek yogurt.
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