Rhubarb crumble

Rhubarb crumble

We’re coming to the end of rhubarb season! If you’ve got any of this ruby-stemmed beauty left growing in your garden or sitting in the freezer waiting to be used… we’ve got the perfect recipe for it.

Created by Ange from @the.recipehouse this crumble will leave you with a showstopper dessert perfect to bring to any family BBQs or even just to treat yourself!

If you want to see more recipes from Angela, check out her Instagram!

Ingredients:

100g caster sugar

500g pink rhubarb

Ready baked sweet pastry case

You can also add a dash of port if you’re feeling fancy!

For the crumble topping:

100g flour

65g sugar

65g butter

Plus thick custard to serve!

Method:

First, get a saucepan and pop it on the stove on a very low heat. Then, tip in your rhubarb and caster sugar, cover and simmer for 15 minutes. You want the rhubarb to taste sweet, so you can add more sugar if you need to!

Next heat your oven to 200C/ 180C fan/ gas 6. When the rhubarb is soft and sweet, but still holding its shape, remove it from the heat and pop into a medium baking dish.

While it’s cooling, it’s time to make the topping!

Rub your flour and butter together until you have a soft, crumbly mix. Then, take your sugar and add to the crumbs before mixing together by hand once more.

Scatter your crumble topping over the rhubarb and bake for 30 minutes or until it’s golden brown on top. Serve warm with thick custard and enjoy!