Rhubarb Crumble
Rhubarb crumble is the perfect quick and easy, classic spring dessert. This recipe adds a bit of spice to naturally tangy rhubarb.
Equipment
- Pie or pyrex dish
- Mixing bowl
Ingredients
For the crumble
- 170 g organic plain flour
- 60 g organic butter pasture-raised
- 45 g demerara sugar
For the filling
- 550-600 g organic rhubarb chopped into 2cm chunks
- 100 g golden caster sugar white sugar can also work if you don't have golden
- 2 tsp organic cornflour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 vanilla pod or 1tsp vanilla paste
Instructions
- Preheat the oven at 200C/180C fan assisted or gas mark 6
Make the filling
- If you're using a vanilla pod, scrape the seeds out of the vanilla pod.
- In your baking tray add the rhubarb and sprinkle the sugar, cornflour, spices and vanilla over the rhubarb and mix well and set aside.
Make the crumble
- Add the butter and sugar to the flour and gently rub the butter with the flour mixture until it combines and becomes crumbly.
- Sprinkle the crumble mixture over the rhubarb and cover well. Even the flour mixture out a little and bake for 40 mins.
Notes
Serve with fresh cream or ice cream.