Rhubarb Crumble

Rhubarb Crumble

A classic – easy to make recipe from Cathy

Ingredients

• 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

Method

• 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.