Rhubarb crumble is one of my favourite desserts. We have it with custard in Winter and ice cream in the Summer months. We don’t have dessert every day but always on a Sunday. How we fit it in after a roast is beyond me but there’s always room for something a little sweet. This rhubarb crumble is wonderfully crunchy and the tart rhubarb contrasts perfectly with the sweet crumble topping.
Serve with vanilla ice cream, creme frâiche or custard. What do you like best with yours?
2 tablespoons orange juice
2 tablespoons light brown sugar
225g plain flour
75g butter – diced
100g demerara sugar plus extra to sprinkle over.
1/2 cup oats
Pre heat oven to 190C / 170C fan
Trim the rhubarb into chunks. I cut mine about an inch long.
Spread in your baking dish and sprinkle over 2 tablespoons of brown sugar. Set aside and make your crumble topping.
It already starts to smell gorgeous when you sprinkle the sugar on.
In a large mixing bowl, mix together your diced butter, sugar and flour. Rub together to form the crumbly topping. Sprinkle all over the rhubarb and lastly scatter over a little extra demerara sugar which will help to make the topping really crunchy.
Tip: You could grate in a little ginger for a bit of a kick. Rhubarb and ginger are the perfect match.