Rhubarb crumble is the perfect quick and easy, classic spring dessert. This recipe adds a bit of spice to naturally tangy rhubarb.
Pie or pyrex dish
For the crumble
organic plain flour
For the filling
organic rhubarb chopped into 2cm chunks
golden caster sugar
white sugar can also work if you don't have golden
vanilla pod or 1tsp vanilla paste
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.
Serve with fresh cream or ice cream.
Dessert, Quick and Easy, Rhubarb, Summer