I can’t believe I’ve never posted a recipe for Classic Rhubarb Crumble! It’s a favourite dessert and always the very first recipe I make with the rhubarb from my garden, so I thought it was time to share it with you.
I am fortunate enough to have well-established crowns of rhubarb in my garden, they have been in the garden for at least 50 years if not longer and pop up every year providing an abundance of delicious rhubarb stalks.
Cut off the leaves and the ends and wash the stalks of rhubarb thoroughly. Cut the rhubarb into even sized pieces about 3 cm long, but the size is less important than the fact that they are even so that they cook at the same time and you don’t end up with some being mush and others not cooked through.
Place the rhubarb pieces into a 450 ml (1 pint) ovenproof dish.
The pieces of butter will start to become smaller and covered in flour, once the pieces are about 1 cm across, you can go in with your hands and rub the butter an flour through your fingers until it is like large breadcrumbs.
Add the rolled oats and sugar and stir into the mixture.
A classic combination of tart seasonal rhubarb and sweet oaty crumble, it's the perfect dessert to serve with custard.
- 350 grams rhubarb
- 60 grams granulated sugar
- 50 grams plain flour
- 50 grams butter or spread
- 50 grams rolled oats
- 40 grams soft brown sugar
Heat the oven to 180 C
Wash the rhubarb and cut into 3 cm lengths, put into an oven proof baking dish.
- Put the flour and the butter or spread into a bowl, and rub the fat into the flour until it resembles breadcrumbs, stir in the rolled oats and soft brown sugar.
- Cover the fruit with the crumble mixture and bake in the oven for about 45 minutes until the fruit is bubbling and the crumble is golden brown.
Serve with custard, cream or ice cream, Classic Rhubarb Crumble is great with them all!
PIN FOR LATER
Pile the crumble onto the rhubarb and sugar and place in the oven for 40-45 minutes until the fruit has released its juices and the crumble is golden brown.
There is something rather wonderful about the combination of tart rhubarb and sweet oaty crumble, it goes particularly well with a creamy custard, but I also like to serve Classic Rhubarb Crumble hot with cold ice cream, creme fraiche or cream. You can also serve it cold just on its own, it’s a very simple dessert but like many simple recipes, there’something about it that is just so good.
As the rhubarb season progresses, I start to experiment with different recipes for rhubarb, although Rhubarb Crumble is often on the menu. Here are some of the other rhubarb recipes you might like to try: