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500g rhubarb, trimmed and sliced into small bite-size pieces
100g caster sugar
200g plain flour
100g unsalted butter, cubed and chilled
110g demerara sugar
1. Preheat the oven to 180˚C, gas mark 4. Put the rhubarb in an ovenproof dish (about 1 litre in volume). Sprinkle about 3 tbsp water over the top, along with the caster sugar.
2. Sift the flour into a mixing bowl. Add the cubed butter and use your fingers to rub the flour and butter together until it looks like very fine breadcrumbs (this is my favourite part). Stir in the demerara sugar.
3. Evenly spread the crumble over the rhubarb; don’t pat it down too much. Bake in the oven for 35-40 minutes, or until the top is golden brown. Don’t worry if you can see the pinkish-red rhubarb syrup through the edges because that is meant to happen. Serve hot with single cream or a scoop of vanilla ice cream, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in May 2015.