The traditional Crumble is a classic British dessert.
Since rhubarb is a perfect summer treat we decided to include this delicious summer twist. Perfect with a large scoop of crystallised stem ginger ice cream for a sophisticated flavour.
The traditional Crumble is a classic Old English favourite, so we have included a summer twist and created a recipe for Rhubarb Crumble.
FILLING
- 300g Rhubarb
- 200g Caster Sugar
- 1/2 Vanilla Pod
CRUMBLE
- 200g Butter
- 188g Caster Sugar
- Zest of 2 Lemons
- 190g Plain Flour
- 190g Digestive Biscuits
- 2g Baking Powder
METHOD
- Lightly grease an oven proof dish with a little butter and preheat the oven to 180ºC
- Chop the Rhubarb into 3cm batons and add the Vanilla and Sugar
- Once the Rhubarb is evenly coated add to the preprepared dish
- Beat the Butter, Sugar, Lemon Zest and Salt together in a bowl and use your fingers to rub the ingredients together
- In a separate bowl, crush the Digestive Biscuits into crumbs and stir in the Flour and Baking Powder
- Combine the Butter and Biscuit mix and continue to rub the mixture together using your fingers until the mixture resembles breadcrumbs
- Distribute the Crumble mix over the Rhubarb ensuring all fruit is covered
- Bake for 35 – 40 minutes or until golden