Rhubarb Crumble
Sharp rhubarb under a crunchy oat and demerara topping.
Cook 35–40 min · 180 °C fan
You'll need
Fruit
- 500 g rhubarb, trimmed and thinly sliced
- 50 ml water
- 100 g caster sugar
Crumble
- 100 g wholemeal flour
- 100 g oats
- 100 g butter
- 125 g demerara sugar
Equipment
- ovenproof dish
Method
- Preheat the oven to 180 °C (fan).
- Put the rhubarb in an ovenproof dish (we use the red Pyrex one).
- Sprinkle over the water and caster sugar.
- In a separate bowl, mix the flour and oats. Add the butter and rub it in with your fingers until it looks like breadcrumbs.
- Stir in the demerara sugar.
- Sprinkle the crumble over the fruit without patting it down too much.
- Bake for 35–40 minutes, until golden on top and bubbling at the edges.