Hi guys, after plucking some rhubard from a local market, we decided to get our hands messy on a Sunday afternoon and bake a crumble. I mean, what better than an after dinner dessert made by yourself?
I’ll make this short and easy to follow, the recipe itself for the rhubard crumble is straight forward you don’t have to be experienced to bake this.
500g rhubarb, chopped.
100g golden caster sugar
3 tbsp port (optional)
For the crumble topping
140g self-raising flour
50g light brown muscovado sugar
- Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
- Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
- Heat oven to 200C/180C fan/gas 6.
- To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
- Now add 50g light brown muscovado sugar. Mix together with your hands.
- Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
- Serve with custard.
and Bob’s your uncle. Enjoy!