Never miss a recipe, click here for your daily e-mail recipe alert

Recipe Tags

april dessert family march may mothers day pudding recipe rhubarb sweet tasty

What are tags?

Recipe recently saved by

katie	foodari
Sarah Scott	jonny74

Comments

There are no comments.

Rhubarb Crumble

Back to recipe list

309

bites

Popularity

Preparation Time: 15 minutes
Cooking time: 40 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 6076 times

Ingredients:

Metric Imperial

10 stick of rhubarb

8 tbsp(s) caster sugar

1 tsp(s) powdered ginger

100 gm(s) soft butter

100 gm(s) demerara sugar

180 gm(s) flour

4 tbsp(s) water

For a classic seasonal pudding (especially to follow my roast beef) rhubarb crumble.

Posted by: Classic Cooks on 29 February 2008

Click here to view Classic Cooks's Cookery Book

Cooking Steps:

1. Preheat the oven to 180C/Gas 4.

2. Cut the rhubarb into 7½cm long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes. They should now be part cooked so remove them from the oven, sprinkle over the ginger and mix well.

3. Fill an ovenproof dish for the crumble with the rhubarb about 4cm deep

4. Rub the butter into the flour and sugar to make the crumble topping in a mixing bowl then sprinkle over the rhubarb and bake in the oven until golden and crispy on top - probably about 30 minutes.

5. Remove and allow to cool slightly before serving with ice cream or double cream.