🧂 Ingredients
- 1 kg Fresh rhubarb(trimmed and cut into 2-3cm pieces)
- 150 g Granulated sugar(divided)
- 50 ml Water
- 150 g Rolled oats
- 100 g Plain flour
- 125 g Unsalted butter(cold and cubed)
- 50 g Brown sugar
- 1 tsp Ground cinnamon
👨🍳 Instructions
- 1
Preheat your oven to 190°C (170°C fan/Gas Mark 5).
💡 Tip: Ensure oven is fully preheated before baking. - 2
Place the chopped rhubarb in a saucepan with 100g of the granulated sugar and the water. Cook gently for 5-10 minutes until the rhubarb has softened slightly but still holds its shape.
⏱️ 10 minutes💡 Tip: Avoid overcooking the rhubarb, as it will continue to cook in the oven. - 3
Pour the cooked rhubarb and its juices into a baking dish (approximately 20x30cm).
- 4
In a separate bowl, combine the rolled oats, plain flour, brown sugar, ground cinnamon, and the remaining 50g of granulated sugar.
💡 Tip: Using a mix of sugars adds depth of flavour. - 5
Add the cold, cubed butter to the dry ingredients. Rub the butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs. Alternatively, pulse in a food processor.
💡 Tip: Keep the butter cold for a crispier crumble topping. - 6
Scatter the crumble topping evenly over the rhubarb in the baking dish.
💡 Tip: Ensure an even layer for consistent baking. - 7
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and crisp, and the rhubarb is bubbling.
⏱️ 40 minutes💡 Tip: If the topping browns too quickly, loosely cover with foil. - 8
Let the crumble cool slightly before serving. It is best served warm.
💡 Tip: Allowing it to rest for a few minutes helps the juices settle.
💡 Pro Tips
- ✓For a richer flavour, add a handful of chopped nuts (like almonds or walnuts) to the crumble topping.
- ✓Serve with custard, vanilla ice cream, or a dollop of thick cream.
- ✓If rhubarb is very tart, you may need to increase the sugar slightly.
🔄 Variations
- Add a few strawberries or raspberries to the rhubarb mixture for a fruity twist.
- Incorporate a teaspoon of mixed spice into the crumble topping for extra warmth.
- Use a mix of white and brown sugar in the topping for a deeper caramel note.