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Rhubarb Crumble

Home grown or fresh from the farmers’ market, rhubarb at this time of year is sweet and makes the perfect end to a supper.


800g forced pink rhubarb or 1kg untrimmed weight (chopped into 1cm or ½ inch pieces)

 50g unrefined caster sugar

 20g butter

  2½ tsps vanilla extract (or use vanilla sugar and replace the sugar above)

   Dash of lemon or grapefruit juice

Crumble topping       

150g plain flour

            1tsp baking powder

            110g unsalted butter (cold and diced into approx. 1cm or ½ inch pieces)

            45g unrefined caster sugar

            45g demerara sugar

            2 to 3 tbsps rolled oats


Preheat oven to 190C.

1.     On the stove, mix the sliced rhubarb over a moderate heat with the sugar, butter, and vanilla for about five minutes, until the butter has melted and the mixture is glossy and a translucent pink colour.

2.     Stir in the dash of citrus juice.

3.    Pour the saucepan contents into a pie or baking dish, leaving at least half the volume of the dish for the topping and subsequent bubbling. If making in advance, once cooled, this can be stored in the fridge for two days.

4.    In a bowl, rub together the flour and butter until combined.

5.     Mix the oats and sugar into the crumble mixture, using a fork for even distribution.

6.    Pour the crumble mixture over the rhubarb ensuring an even covering and bake for roughly 35 mins if you like a lightly golden coloured crumble.


Now, many of you will like this with custard, but I love the sweet and sour combination of hot crumble with vanilla ice cream!

Gardeners Digest by Brewin Dolphin with Paul Hervey-Brookes 2021

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