Delicate, slender stems of early Rhubarb appearing in the shops is always cause for celebration and what better way to use them than in this Rhubarb Crumble recipe. The telling sign of fresh rhubarb is not only its bright color; the stalks should be firm and upright, the leaves a pale yellow never black. Some of the best recipes for rhubarb are “nursery-food” a favorite being Rhubarb Crumble served with, of course, custard.
This crumble also works well with regular outdoor grown rhubarb, so don't worry when forced rhubarb is not in season.
This crumble also works well with regular outdoor grown rhubarb, so don't worry when forced rhubarb is not in season.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: Serves 4
Ingredients:
- 12 stalks of fresh rhubarb, washed, cut into 5cm/ 2" pieces
- 4 tbsp water
- 8 tbsp fine sugar
- 110g/ 4oz butter, cut into small cubes
- 110g/ 4 oz fine sugar
- 180g/6oz plain flour
Preparation:
- Heat the oven to 180C/350F/Gas 4.
- Place the rhubarb, water and sugar into a 4cm/1½in deep ovenproof dish.
- In a baking bowl rub the butter, sugar and flour together until it resembles fine sand, then sprinkle over the rhubarb.
- Bake in the oven until light brown on the surface, approx 45 mins - 1 hour.
- Serve piping hot from the oven with custard or ice cream.
