Rhubarb Crumble I
Rhubarb crumble is a traditional British dessert. Served traditionally with custard (though you can of course serve with cream or ice cream) it is a hearty, filling, and warm feast, best served after a light meal. This version has a flour-based crumble topping, it and simply uses rhubarb and sugar as the filling (unlike the cornstarch etc. in other versions). The rhubarb juice acts as a sufficient sauce.
- Time
- 15 minutes, plus 1 hour baking
- Servings
- 4
Ingredients
- 400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)
- 15 g (2 tbsp) light brown sugar
- 75 g (2 ½ oz) butter or margarine, cut in pieces
- 100 g (3 ½ oz) plain flour
- 50 g (1 ¾ oz) wholemeal flour
- 50 g (1 ¾ oz) white granulated sugar
- 1 pinch cinnamon (optional)
Method
- Preheat the oven to 200°C (180°C fan).
- Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
- Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs.
- Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
- Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.
- Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
- Serve with custard.