Lucky me! My friends dad gave me some lovely rhubarb from his allotment! There are lots of tasty things I could make with it (it goes well with lots of unlikely things apparantly) but I love classic rhubarb crumble so thought I’d go with that but with the added twist of cinnamon!
John in his allotment!
Now, I think if you’re going to make a fruit crumble you have to have lots and lots of crunchy sweet topping! It’s the best part! Therefore, this recipe will give you A LOT of crumble so if you want less, just halve the ingredients!
YOU WILL NEED:
For the filling –
400g rhubarb washed and cut into 1″ pieces
50g caster sugar
1/2 tsp cinnamon
1 tbsp. plain flour
For the crumble –
200g plain flour
150g butter or margarine (use stork block for dairy free)
100g caster sugar
100g Demerara sugar
1 tsp cinnamon
1. Preheat the oven to 180*C and lightly grease a pie dish.
2. First off you’ll need to wash your rhubarb and trim the ends. Then cut each stalk into 1 inch pieces and place into your pie dish.
Chop into 1″ pieces after washing and trimming the ends
3. Sprinkle the caster sugar, cinnamon and flour over the pieces and mix in.
The cinnamon balances out the tartness of the rhubarb and also tastes amazing! But if you don’t like it, it can be left out.
4. Grab a large mixing bowl and add the flour and butter or margarine. Mix together with your fingers until crumbly then add in the oats, sugars and cinnamon and stir together.
Have a sink of hot water ready to rinse off your hands!
The oats and Demerara sugar add extra crunch to the topping.
5. Heap the crumble topping on top of your fruit, piling it up in the middle as it will sink a little as the fruit cooks.
6. Bake for around 50 minutes until the fruit is bubbling and the topping is crunchy. Serve hot with custard or ice cream!
More crumble than fruit is always a winner for me!