Rhubarb crumble is a British spring staple, beloved by families across the country. Its tart nature hidden underneath a sweet layer of crumble is unbeatable, especially when you’re craving a classic home cooked dessert.
This quick and easy rhubarb crumble recipe will become the star of the show to any family dinner! Find out how in this easy to follow guide.
Servings: Family of 4
Time: 15 minutes prep, 45/50 minutes to cook
You will need:
- Medium/large sauce pan
- Medium baking dish (around 1.2ltr)
- 500g rhubarb, chopped into chunks
- 140g self raising flour
- 85g butter, cold
- 100g golden caster sugar
- 50g light brown muscovado sugar
- Combine the Rhubarb and Sugar – Put your rhubarb and caster sugar into a sauce pan. Cover and keep on a low heat.
- Soften the Rhubarb – Stir the sugar into the rhubarb gently. Take care not to break down the rhubarb too much, unless you prefer it to be pureed. Keep this mixture on a low heat for about 15 minutes until soft. Add more sugar if you want a sweeter taste (we all know how tart rhubarb can be!).
- Set aside for now – Once the rhubarb and sugar mixture is as sweet as you’d like, pour into your baking dish. Now is a great time to pre-heat the oven (180C fan/200C/Gas 6)
- Prep the crumble – Grab your self-raising flour and butter use your hands to rub the two together to create a tasty crumble topping. Add your muscovado sugar and combine again using your hands.
- Add the crumble topping – Distribute the crumble over the rhubarb mixture in the baking dish and pop in the oven for 30 minutes (or until golden brown).
- Serve! – Pair with your favourite custard or ice cream for a final flourish.
- Add other fruits for a taste explosion
If you’re feeling a bit more adventurous, you can add other fruits like strawberries to the rhubarb mixture.
- How to store if there’s leftovers
This crumble is not only safe to refrigerate, but can be frozen too! Place in a container or wrap with clingfilm and consume within 3 months.