A delicious twist on the traditional apple crumble. Rhubarb is often underrated but when prepared right is wonderfully sweet with a delightful pinky-red colour.
Ingredients
- 500 g rhubarb trimmed and sliced into 3cm pieces
- 50 ml water
- 100 g caster sugar
- 200 g plain flour
- 100 g cold butter cubed
- 125 g demerara sugar
Instructions
- Preheat the oven to 180°C
- Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar
- Sift the flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Alternatively, pulse in a food processor. Stir in the demerara sugar.
- Spread the crumble mixture over the rhubarb - don't pat it down too much. Bake for 35-40 minutes or until the top is golden brown and the rhubarb bubbling through at the edges. Serve hot with cream or ice cream.