The sweet & tart filling, with crunchy crumble accompanied by dollops of thick custard make rhubarb crumble a great british desert.
The humble crumble
We all have a bit of a sweet tooth in Founde household. Generally though, after we’ve had a meal we’re all to full to want to eat pudding. Its normally something we have well after the meal.
As you’ve probably grasped from my other recipes, my family is quite hard to please when it comes to food. They’re not very adventurous when it comes to food. Apple crumbles, they’ll eat all day long, apple pie, jam roly-poly etc nothing very out of the ordinary.
So I thought I’d chance my arm at Rhubarb Crumble. If they don’t like it, I’d definitely eat. I love Rhubarb Crumble! Steaming hot sweet and tart Rhubarb, Crunchy topping, and lashings of Custard. Yum!
1 hour, 20 minutes
For a more caramelised topping use Light Muscovado sugar. For a crunchier topping add walnuts to the topping.
For the Filling
500g Rhubarb, chopped into length approx 2inches (or a 500g bag of fresh frozen rhubarb)
100g Caster Sugar
3 tbsp cold water
For the Crumble
150g Plain flour
90g cold butter
50g caster sugar
Put the chopped rhubarb into a pan with 100g of caster shutter and 3 tbsp of water.
Cover and simmer on a low heat for around 15 minutes. Add more sugar if needed. When the rhubarb is soft, but still holds its shape and sweet enough for your liking, pour the filling into a medium baking / oven dish.
Heat Oven to 200c / 180c fan / gas 6.
For the topping – Rub 140g of plain flour and 85g of cold butter together with your hands until you have something that resembles bread crumbs.
Add 50g caster sugar and mix together lightly with your hands.
pour the topping evenly over the rhubarb and bake for approx 30 minutes or until the top is a golden brown colour.