This a blog post on how to make rhubarb crumble. It’s rhubarb harvest season what a great way to make a classic dessert out of it. An easy recipe to make it does not require many skills except a big appetite to eat!!
It’s however quite rich with its the use of butter that creates a buttery flavour. It’s possible to use plant-based butter like margarine (flora) for a vegan option.
These rhubarb crumble is great to serve warm with some vanilla ice cream or custard.
Rhubarb crumble recipe
The recipe will make about 4 persons
To make rhubarb compote
400 – 500 grams fresh rhubarb
80 grams caster sugar
1 tablespoon of port wine (optional)
150 grams self-raising flour
80 grams butter or margarine Softened
50 grams muscavado (brown) sugar
Baking dish about 20cm x 30cm
Make the rhubarb compote
Wash and cut the rhubarb into 2 cm cube size. In a pot add the rhubarb, sugar port wine if using and simmer. Simmer on medium to low heat till the rhubarb is starts to go soft but it’s still hard. Turn the heat off.
to make the crumble topping.
Heat up a fan assisted oven to 200 degrees Celsius.
Measure out all the ingredients. Add the flour and butter together. Mix together with your fingers tips till it starts to become crumble texture. Then add the brown sugar.
Make the rhubarb crumble
In a baking dish add the rhubarb compote, spread it out evenly on the dish.
Then the crumble mixture. Put it in the middle shelf of oven and bake for 30 mins. If you see rhubarb compote mixture bubbling it’s perfectly all right. It will settle down once the crumble is cooked.
Take out of the oven serve it while it’s lukewarm with some vanilla ice cream, whipped cream or custard. For my other dessert recipes have a look at my chocolate brownie recipe.