This is the standard, traditional rhubarb crumble that made a staple pudding of my childhood. Nearly as good as eating fresh sticks of rhubarb in the garden, freshly pulled and dipped in sugar.
I can feel health professionals wincing as they read that. It was always served with custard but goes equally well with cream or ice-cream.
A little grated root ginger and lemon juice can be added to brighten the flavour or just a dusting of dried ginger from the spice cupboard will add that flavour.
Enough for 4 people.
Ingredients for Rhubarb Crumble:
- 1 lb (450 g) rhubarb
- 4 oz (112 g) sugar
- Grated rind of 1 orange
For the crumble:
- 6 oz (170 g) flour
- 4 oz (112 g) sugar
- 2 oz (56 g) butter
Method for Rhubarb Crumble:
- Wash and cut the rhubarb into small piece and place in a casserole.
- Sprinkle on the sugar and the grated orange rind and stir in well.
- Make the crumble top by mixing the flour with the sugar and then rubbing in the butter.
- Spread the mixture over the top of the rhubarb and pat down.
- Bake in a pre-heated oven at Gas Mark 5 (190°C/375°F) for about 1 hour until the crumble is golden brown and the rhubarb tender.
Serves 4.
Nice recipe!
I do this with some oats, brown sugar and cinnamon in the crumble too oh and occasionally throw some raspberries in with the rhubarb .
Hi Val
Just to say what a brilliant web site, great recipes and ideas. We have a glut of fruit and veg this year and have made loads of jams & chutneys from your recipe book also using your website. All that was made was a huge success with my family.
Thank you
regards
Sue