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Scottish Mum

Blogger Aberdeen, Blogger Scotland, Health and Lifestyle Blogger Aberdeen, Lesley Smith Blogger, Aberdeen

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Food Puddings

How To Make Rhubarb Crumble

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.

Table of Contents

  • Rhubarb Crumble Recipe
    • Ingredients  1x2x3x
    • Instructions 

Rhubarb Crumble Recipe

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 6

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.
Tried this recipe?Let us know how it was!

 

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8 Comments

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Comments

  1. Su Tyler says

    September 10, 2013 at 11:14 am

    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.

    Reply
    • Scottish Mum says

      September 10, 2013 at 2:12 pm

      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.

      Reply

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