Here is a really simple seasonal recipe for Rhubarb Crumble. Rhubarb is a hardy perennial that is so easy to grow year after year and there is a long harvest between April and August.
Everyone should have a rhubarb patch! And everyone should have a recipe for Rhubarb Crumble and Rhubarb Jam.
Rhubarb is technically a vegetable, though it has a sour fruity taste and is generally used for jams and desserts. Only the stalks of the plant should be eaten, the leaves are poisonous due to their high levels of oxalic acid. When you are ready to harvest your rhubarb, cut the stalks off with a sharp knife at ground level.
Recipe for Rhubarb Crumble:
- 500g rhubarb
- 100g caster sugar
- 140g self raising flour
- 85g margarine
- 50g muscovado sugar
- Cut rhubarb into chunks.
- Put the rhubarb chunks and caster sugar into a saucepan
- Cover and simmer on low heat for 15 minutes until soft but not mushy.
- Pour into a baking dish.
- Rub flour and margarine together with fingers until soft and crumbly.
- Add muscovado sugar and mix together.
- Spread this topping over the rhubarb in the baking dish.
- Bake in pre-heated oven (200C/180C fan/gas 6) for 30 minutes until golden brown on top.
Do you have a different recipe for rhubarb crumble? Any different ingredients or flavour twist suggestions? Please share in the comments section below.