Rhubarb crumble

Name: Rhubarb crumble
Yield: 4 people
Cuisine: British
Ingredients: 8 Large Sticks Of Rhubarb; 100 g Caster Sugar; 395 g Plain Flour; 250 g Caster Sugar; 250 g Cold Block Butter (salted and unsalted both work fine)

Siobhan Linehan @slinehan05

Rhubarb crumble

Siobhan Linehan @slinehan05

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Ingredients

4 people

Rhubarb
8Large Sticks Of Rhubarb
100 gCaster Sugar
Crumble topping
395 gPlain Flour
250 gCaster Sugar
250 gCold Block Butter (salted and unsalted both work fine)

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Steps

1

Preheat the oven to 180°c fan.
2

Chop the rhubarb into 1-2 inch pieces and put them in a baking dish.
3

Sprinkle the rhubarb with the 100g of caster sugar. Toss the rhubarb until coated in the sugar. Set aside.
4

Then make the crumble topping. Add the plain flour and the caster sugar to a mixing bowl. Cut the cold butter into small pieces and add to the flour and sugar.
5

Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs. Be patient when doing this, it will take a few minutes. You need to make sure there are no chunks of butter left.
6

Evenly cover the rhubarb with the crumble topping. Press it down all over. Then lightly go over it with a fork, this helps make the top crispy.
7

Put the crumble into the oven for 35-40 minutes until the top is light brown and the liquid seeping through the top has caramelized. Serve in bowls with vanilla ice cream or custard.