I have not great memories of rhubarb as a child. 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. 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. 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. 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.
- 120g Butter
- 450g Rhubarb (Washed and Chopped)
- 180g Caster Sugar
- 3 tablespoons Water
- 120g Plain Flour
- 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.