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Rhubarb crumble

by Christina Julia

Rhubarb crumble

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 900g/2lb rhubarb
  • 150g/5oz sugar
  • 100g/4oz butter
  • 75g/3oz plain flour
  • 75g/3oz Demerara sugar
  • 10 amaretti biscuits, crushed


  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Trim the rhubarb, cut into short lengths and put in a pan with the sugar.
    Stir over a low heat until the sugar has dissolved, then cover and simmer
    for 8–10 minutes until the rhubarb is soft. Spoon into a deep 1.5-litre/
    21⁄2pt ovenproof dish.
  • Rub the butter into the flour until the mixture resembles fine breadcrumbs,
    then stir in the sugar and biscuits.
  • Sprinkle the crumble over the stewed rhubarb, and bake for 15 minutes
    or until the topping is golden brown. Serve with cream or ice cream.

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