Rhubarb crumble



  • 10 stalks of rhubarb, rinsed and chopped
  • 75g caster sugar


  • 125g cold unsalted butter, chopped
  • 175g plain flour
  • 50g brown sugar
  • 25g raisins


Step 1


Preheat oven to 170°C degrees.

Step 2

Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.

Step 3

Prepare the crumble topping by roughly rubbing the butter with the flour and brown sugar, then stir through the raisins. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins. Sprinkle the crumble mixture on top. Bake for 15 minutes. Serve warm with custard.

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