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You are here: Home / recipes / dessert / rhubarb crumble

rhubarb crumble

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rhubarb-crumbleYou can make a large crumble very quickly or divide it into eight ramekin dishes for a more sophisticated (nay portion controlled) dessert. It freezes well. Serve with whipped cream, greek yoghurt, ice cream or real custard (yes, it’s made from fresh eggs and milk, not the yellow coloured white sauce from a packet). Serves eight to ten.

Cut up about 1kg (2lbs) of rhubarb into chunks. Place in a pan with 75g (3oz) brown sugar and 1 teaspoon ground ginger. Simmer gently for about 10 minutes with the lid on, stirring from time to time. Transfer to a pie dish. Sprinkle with crumble topping and bake for 30 – 40 minutes at 180 degrees C (350 degrees F).

Crumble topping

200g (8 oz) wholemeal flour (or half flour, half rolled oats)
70g (3 oz) butter
70g (3 oz) brown sugar

I sometimes use half flour, half mouse muesli.

Rub the butter into the flour (or flour and oats) using your fingertips. Stir in the sugar. Spread over the fruit in an even layer.

Related posts:

festive rhubarb cordial
rhubarb and ginger muffins
little lemon meringue pies
rhubarb and almond jalousie
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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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