Rhubarb Crumble

Rhubarb Crumble

A classic – easy to make recipe from Cathy


  • 400-500g rhubarb or enough to make a good layer in the ovenproofdish you are using
  • 50g sugar ( brown or white)mixed with the raw fruit.

For the crumble topping :

  • 200g mix of your choice of plain flour/ porridge oats ( I use 150g
  • white or spelt flour with 50 g oats)
  • 100g butter
  • 50g sugar


  • Mix by hand or food processor to fine breadcrumbs.
  • Sprinkle this on top of the fruit to a roughly even layer, sprinkle witha few drops of water.
  • Cook for 30-40 mins at 175C until top is starting to brown and thejuices are just appearing through.

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