Rhubarb crumble

This is such a healthy, tasty and easy-to-make recipe I cannot think of a better pick-me-up to make on a rainy summer's days.


12 sticks of rhubarb, cut into 2 inch pieces
1 tbsp water
2 tbsp white caster sugar
80g butter, softened
110g brown sugar
160g plain white flour



Preheat the oven to 350F.

Place the cut rhubarb in an wide ovenproof dish, about 4cm deep. Sprinkle with the water and caster sugar and roast in the oven for 10 minutes.

Melt the butter, then mix in the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.

Serve with a nice healthy dollop of heavy cream or ice cream.


Back to Julie's recipes