Rhubarb Crumble
Author: q46lyVD8E5k
Rhubarb Crumble is a such a simple and delicious dessert you will wonder why you haven’t made this before!
  • 1 kg (2 lb) rhubarb
  • 100 g (3½ oz) sugar
  • 1 tsp ground ginger
For the crumble
  • 125 g (4 oz) butter or margarine
  • 125 g (4 oz) brown sugar
  • 100 g (3½ oz) plain flour
  • 100 g (3½ oz) wholemeal flour, multigrain flour or oats.
  1. Trim and chop the rhubarb into 1″ (2 cm) pieces. Place in a casserole dish with the sugar, the ginger powder and 100 ml (3 fl oz) of water.
  2. Prepare the crumble by mixing together the butter, brown sugar and flours in a bowl. Rub between your (clean!) hands until the mixture takes the consistency of breadcrumbs.
  3. Pour the crumble mix onto the rhubarb and spread evenly.
  4. Cook in an oven at 180°C for about 35 minutes until the topping is golden brown.
Calories: 450 Fat: 17.6 Sugar: 38.8 Fiber: 3.9 Protein: 5.2 Cholesterol: 44.8
Titli's Tips
Keep the crumble mix light on the top of the rhubarb – don’t be tempted to press it down or the topping will become like a biscuit.

If your topping seems too spodgy, add a couple of spoons of flour to absorb excess spodge. This should make the topping much lighter.

If you need to prepare this in advance you can stop after stage 3. Serve with cream, ice cream or custard. Tastes good cold too!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/rhubarb-crumble