Forced rhubarb is in season and everywhere at the moment, there’s so many different ways you can enjoy it but we wanted to share our favourite, my mum’s amazing recipe for rhubarb crumble. She was born in Wakefield, inside the Rhubarb Triangle, so she’s definitely perfected her recipe.
Ingredients (serves 4)
- 500g fresh rhubarb
- 150g self raising flour
- 75g cold unsalted butter, chopped into cubes
- 75g caster sugar (plus 1-2 dessert spoons for the rhubarb filling)
- a sprinkle of oats and light brown sugar to top (optional)
1. Preheat your oven to 180 degrees and prepare your crumble dish, we use a medium sized baking dish.
2. Chop the rhubarb into 1cm chunks and place into a saucepan with a splash of water, bring to the boil and simmer for 15 minutes. Rhubarb is quite sharp so add caster sugar to taste, we usually go for 1-2 dessert spoons but do it according to your taste. Set aside whilst you make your crumble topping.
3. In a bowl rub together the self-raising flour and the butter, with your finger tips, until you have a consistency of bread crumbs. To check it’s all rubbed in give the bowl a little shake, if there are any big lumps of butter left they should rise to the surface.
4. Now add in your caster sugar and mix together until combined.
5. Place the cooked rhubarb in your crumble dish and scatter over the crumble topping, a handful of oats and your light brown sugar – this will add a nice golden, caramelised touch to the top of your crumble.
6. Bake in your preheated oven for 30 minutes, when done your rhubarb should be just bubbling through the topping and your crumble should be golden.
7. Always best served straight from the oven with custard, cream or ice cream. Enjoy!