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.
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.