Rhubarb's an easy plant to grow, but not everyone likes the bitter taste. This crumble sweetens it up considerably, leaving just enough to give a feeling of contrast
Can be made ahead of time and then stored in the fridge, or put in the oven immediately. Serve on it's own, or with cream, custard or ice-cream.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 10 mins | 35 mins | 45 mins |
Ingredients
- 225g plain flour
- 75g unsalted butter
- 110g soft brown sugar
- 600g Rhubarb (about 3 stems)
- 2 small apples
- 130g caster sugar
- 2 Tbsp granulated sugar
Method
- Wash the rhubarb
- Chop it into lengths of about 2.5cm
- Place into the bottom of a deep baking dish
- Peel the apples
- Cut into quarters and chop out the cores
- Cut each of the quarters lengthwise into 4 slices each
- Lay the apple slices on top of the rhubarb
- Sprinkle the caster sugar over the rhubarb/apple
- Put the flour into a large mixing bowl
- Wash and thoroughly dry your hands
- Put the butter into the mixing bowl
- Use you hands to rub the flour into the butter, until it starts to look crumbly
- Add the soft brown sugar and rub/mix in by hand
- Sprinkle the crumble over the top of the fruit
- Use a fork or your finger to even it out, but don't press down
- Sprinkle the granulated sugar on top to give a slight crunch
- Optional: Put in the fridge for cooking later
- Cook in an oven preheated to 200c for 30-40 minutes (until the crumble is turning golden brown)