Rhubarb crumble

Rhubarb crumble

I love spring. Do you? I love all the baby animals, like lambs skipping around the fields, with their long waggly tails. And little fluffy ducklings cheeping away as they follow their mums across the ponds.
I also love all the lovely food that comes into season in Spring. Like asparagus, Jersey Royal Potatoes (which you can serve with salmon – check out my recipe for honey and mustard salmon here), and of course rhubarb.

Where we live there is loads of wild rhubarb that grows along the verges of the waggonways, but it’s not quite ready yet. So right now we have to buy the forced rhubarb from the supermarkets. I love it; its so yummy!

And although there are loads of lovely things you can make with rhubarb, sometimes I think you can’t beat a bit of home cooked dessert. What better than delicious rhubarb crumble?!

Recipe rhubarb crumble

For the rhubarb mix:

800g of rhubarb stalks, chopped into roughly 2-inch long chunks.

2 tablespoons of caster sugar.

Put the rhubarb in a pan and sprinkle the sugar on top. Cook through, stirring almost constantly. You don’t want it to stick to the bottom. The rhubarb mix will get runnier the longer you cook it for, so if you like recognisable chunks of rhubarb turn the heat off after about 15 minutes.

For the crumble:

60g (2oz) sugar

110g (4 oz) butter

170g (6oz) flour

Mix all the ingredients together in a bowl, and squash with a fork until it resembles crumble. Incidentally, this is also the recipe for shortbread – you just need to squash it all together instead of crumbling it, as here for a rhubarb crumble. It’s also a recipe you can never forget if you remember it in ounces. 

Pour the rhubarb into an oven proof dish and cover with the crumble. Cook at 200○C for 20 minutes or until golden brown.

Enjoy this rhubarb crumble with ice cream while still warm, or with custard. You can’t beat a good homemade dessert!


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