No Weigh Rhubarb Crumble Recipe

The first time I did this, we were in the motor home, but the man had pulled some sticks of rhubarb before we left and thrown them into one of the cupboards.  I can’t say I was best pleased at the thought of making puddings on holiday, so I wanted something fast, easy and without any hassle to make.

I had little faith that it would turn out well, so I went into it sort of half-heartedly, just throwing stuff into a bowl and mixing it around, but it worked so well, that it’s the only way I make crumble now.   Who needs to waste time being precise and measuring for this.  Not me, that’s for sure.  With this recipe, the aim is to actually cook the rhubarb in the microwave by steaming it, and just putting it in the oven to mesh the rhubarb with the crumble and cook the topping itself.

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No Weigh Rhubarb Crumble

Lesley S Smith

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Pudding

Servings 6

Ingredients

  

• Rhubarb Stalks
• Sugar
• Plain Flour
• Oatmeal
• Butter

Instructions

 

• Wash the rhubarb and chop into 1 cm lengths.
• In a bowl, add a couple of tablespoons of water. Mix, cover the bowl, and microwave for five minutes. If the rhubarb is still a little hard, give it a good stir and microwave for a little longer.
• Tip out some of the excess water if there is more than a few mms in the bottom of the bowl, then sprinkle on some sugar. The more sugar you add, the sweeter your crumble will be. I added about four spoons to this crumble for six people.
• Mix well, then add to a baking dish.
• I simply tip some flour into a bowl, then top up with oatmeal. I'd say it was likely to be around 100 grammes. I had sachets of Hamlyns Golden Syrup Porridge Sachets, so I tipped four into the bowl with the flour.
• Add sugar. Do it to taste. I just tipped some out of my pack, but I made sure the rhubarb in the oven dish was sweet enough for my kids first. The porridge sachets would add sweetness to my crumble, so I kept the sugar content low. I added around the same volume wise as I did for flour.
• When I first made this, the butter was incredibly soft as I'd forgotten to put it in the fridge. I find it works easier like that. I add a tablespoon at a time, until the dry ingredients form what looks like breadcrumbs.
• Bake in a moderate oven, around 160 degrees C for about 20 - 30 minutes, or until the top begins to turn golden brown in colour.
• Serve with cream, custard, toffee sauce, or just on its own. Fabulous