Rhubarb crumble.



  • 500g rhubarb
  • 100g caster sugar
  • Finely grated zest and juice of 1 orange

For the topping:

  • 100g plain flour
  • 100g porridge oats
  • 100g butter, at room temperature
  • 4 tbsp demerara sugar
  • Custard or cream, to serve


Set the oven to 180°C/Gas Mark 5. Cut the rhubarb into short lengths and place in a dish. Sprinkle over the sugar and orange zest. Spoon over the orange juice and stir.

Tip the topping ingredients into a bowl and use your fingertips to work them together until well mixed.

Break the mixture into chunks and scatter over the rhubarb. Put the dish on a baking sheet (in case any juices leak out) and cook in the centre of the oven for about 35-45 mins, or until the crumble is lightly golden and the fruit softened. Serve hot with custard or cream.



Inspiration: “Goodtoknow” Magazine

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