Last modified on 11 May 2010, at 11:55

Cookbook:Rhubarb Crumble

Cookbook | Ingredients | Recipes


  • 500 gm (1lb) fresh trimmed rhubarb
  • 75 gm (3oz) caster sugar
  • 2 tbsps water
  • 150 gm( 6oz) self-raising flour
  • 75 gm (3oz) butter
  • 100 gm (4oz) brown sugar


  1. Preheat oven to 190C/375F/gas mark 5.
  2. Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
  3. While the rhubarb is stewing, in a bowl mix the flour & butter until it resembles fine breadcrumbs.
  4. Stir in the brown sugar.
  5. Place the cooked rhubarb in a deep pie dish (1lt / 2pt).
  6. Spoon over the crumble topping and spread out evenly
  7. Cook crumble for about 25mins until the crumble is golden brown.

Serve with custard or cream or even vanilla ice cream.