I have not great memories of rhubarb as a child. Â We had masses of the stuff growing in our garden and I could be sure of endless puddings and being made to eat horribly sour and tasteless desserts. Â It wasn’t until I was an adult I realised that the rhubarb we had wasn’t really suitable for dessert, and that it should have had sugar added to make the rhubarb crumble recipe more palatable.
I needed to revisit the rhubarb as we’ve had some from our plot. Â It’s not the greatest looking rhubarb around, but it worked just fine.
While you can reduce the sugar in this recipe, I needed it to entice my kids to eat it. Â I made a smaller version for myself with Truvia which made it totally sugar-free & it came out ok so I think I’d make the bigger one with that next time.
Rhubarb Crumble Recipe
Ingredients
- 120 g Butter
- 450 g Rhubarb Washed and Chopped
- 180 g Caster Sugar
- 3 tablespoons Water
- 120 g Plain Flour
Instructions
- Pre-heat the oven to 180 C. Wash and chop the rhubarb ready for the crumble.
- In a bowl, mix 60g of sugar and the water with the rhubarb.
- In a separate bowl, rub together the butter, remaining sugar and flour together until it is very fine, then sprinkle it all over the rhubarb.
- Bake in the oven for 45 minutes.
- Serve alone, with custard, cream, ice-cream or fruit coulis.
I love a bit of Rhubarb Crumble. I add a bit of ginger to mine (shards of fresh or a bit of ground) it balances the sharpness of the fruit.
Using Muesli mixed with some melted butter is also a good topping.
It’s taken me a long time to give it a go and to be honest, if it wasn’t for rhubarb from the plot, I’d probably never have tried it at all. The ginger sounds nice I have to say.