• Exford |
  • Unknown,
  • 18°C

August 2011 - Perfect Rhubarb Crumble

Crumble has to be the classic British pudding, easy to find some seasonal fruit all year round and always a winner in early autumn when the apples are ready and the nights turn chilly. I’ve chosen rhubarb simply because its my personal favourite. And then I’ve added a few bits to the crumble mixture to make it a real treat. The following should serve 4-6.

You will need


1kg fresh rhubarb sticks
600g soft light brown or Demerara sugar
300g plain flour
100g rolled oats
200g butter
Pinch of ground ginger
Pinch of ground cinnamon
50g sultanas
50g hazelnuts


You can make a crumble in two dish’s to save yourself a bit of time at the sink, so clean, chop and put your rhubarb into an oven proof dish with 200g of the sugar and the pinch of ginger. Cover with tin foil and put in the oven at 180?c
Allow the fruit to stew until soft, this will depend slightly on the age of the fruit, obviously the younger the fruit the less time it’ll take. I prefer mine to still have a little bite in it and a slightly sharper taste.
In a large bowl mix together the flour, remaining sugar and butter with tour fingers until you end up with a consistency of fine breadcrumbs. Save the butter wrapper to wipe around the top of the serving dish
Mix the everything else apart from the sultanas into the crumble mixture
When your fruit is ready remove from the oven and increase the temp to 200 celsius
Wipe around the edge of the dish with the butter wrapper and sprinkle the sultanas on top of the rhubarb. Top with the crumble mix and return to the oven until golden brown.

Notes, if you prefer a more crunchy crumble then use more oats and less flour. If you don’t have all the extra bits for the crumble then muesli will work just fine. Make sure your crumble is the same depth all the way round so that the fruit doesn’t leak up the sides and make the topping soggy.