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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United Kingdom

Rhubarb Crumble III

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

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

Method

  1. Preheat oven to 190°C (375°F / 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, combine the flour and butter in a bowl until it resembles fine breadcrumbs.
  4. Stir in the brown sugar.
  5. Place the cooked rhubarb in a deep pie dish (1 L / 2 pt).
  6. Spoon over the crumble topping and spread out evenly
  7. Bake crumble for about 25 mins until the crumble is golden brown.