Rhubarb Crumble is a great early-year British pudding. Quick and easy to make, this foolproof recipe makes use of a fantastic vegetable when there is very little fruit to be had. As a result, though the topping is much the same as it always is, the filling is ever so slightly bitter – a marginally different beast from the crumbles of summer and autumn.
Often, crumble in any of its varied forms is just that little bit too watery. It’s always a shame when you break through a layer of crisp, buttery topping to reveal a puddle of juice littered with chunks of slightly undercooked fruit or vegetable.
Unless we’re talking about apples, water shouldn’t be added to a crumble and, even then, alcohol is much the better option. Instead, the insides of a perfect crumble – particularly a rhubarb crumble – should be juicy and moist, but in a rich, lightly thickened manner
Served up with a generous portion of real custard, this rosy recipe for rhubarb crumble is a wonderfully comforting follow up to a lazy Sunday afternoon roast. Of course, if you’re seeing this recipe in the autumn rhubarb will no longer be in season. What you need is a recipe for Blackberry and Apple Crumble – another true classic!
for the filling:
- 350g rhubarb, 2cm chunks
- 75g caster sugar
for the topping:
- 100g plain flour
- 75g butter
- 50g porridge oats
- 50g caster sugar
- 25g light muscovado sugar
- Place the prepared rhubarb and caster sugar in a large saucepan and gently simmer for 15 minutes until softened.
- In a large bowl, rub together the flour and butter until they resemble breadcrumbs. Preheat the oven to 200C/180C (fan).
- Mix the oats and remaining caster sugar into the flour and butter mixture. Transfer the cooked rhubarb into a suitably sized oven dish.
- Top the rhubarb with the crumble mixture and finish by scattering with the muscovado sugar. Bake for 30-35 minutes until crisp and golden brown. Serve with custard, yoghurt or good vanilla ice cream.
Cost: Rhubarb is an impressively inexpensive ingredient, particularly in the first few months of the year. Available for as little as £1/500g, this entire pudding for 4 should set you back no more than £2.10.