Rhubarb Crumble Recipe

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Rhubarb Crumble

Rhubarb makes a delicious crumble but they are often not available in the supermarkets outside of the growing season.
The solution is simple, use canned rhubarb! It will already be sweetened so no need to add extra sugar.

Is this recipe quick to prepare? Absolutely. Ten minutes or less preparation followed by 40 minutes cooking and it's ready eat.

HOW MANY SERVINGS Four servings

TIME TO PREPARE None

COOKING TIME 40 minutes

WILL IT FREEZE? Yes, freezes very well

SPECIAL EQUIPMENT Baking dish, big enough for four servings.

YOUR CHOICE OF RHUBARB CRUMBLE TOPPING
For this rhubarb crumble we have chosen the classic crumble mix because it's the quickest to prepare and uses the least number of ingredients. The objective behind this recipe is to bake a tasty rhubarb crumble with less than 10 minutes preparation time.

If you wish to use a different crumble topping then simply select one from the drop down box below and then click the "SELECT A TOPPING BOX". The recipe will automatically change to include the correct ingredients for your chosen topping.

INGREDIENTS

Ingredient	How Much
THE FILLING
Canned rhubarb	Combined un-drained can weight 1600g (approx 3 large cans)

THE CLASSIC CRUMBLE
Self-raising flour	280g / 10oz
Brown or white sugar	140g / 5oz
Cooking margarine	140g / 5oz

PREPARATION
Preheat the oven to 180°C - 350°F - Gas Mark 4.

RECIPE INSTRUCTIONS

1. Place the cooking margarine and flour into a largish bowl and blend them together. We found it easiest to use hands but a fork or food blender does the job as well. Continue mixing until it forms mainly evenly sized crumbs. This takes 3 to 5 minutes.
Add the sugar and blend that in as well. This will make the mixture even more crumbly.

2. Open the cans and drain off most of the juice into a bowl. Spread the rhubarb over the base of the baking dish to about half its depth. Spoon on the crumble mixture to just below the top of the dish and gently even it out with a knife. Don't press it down.
Place in the middle of a pre-heated oven for 40 minutes or until the top has turned a light brow. Serve with ice cream or cream.

Cooked rhubarb crumble will keep in the fridge for a day or two.

The drained rhubarb juice is surprisingly tasty and best served after being chilled in the fridge for an hour. Ask your friends to guess what the juice is, I bet no-one will ever guess that it is rhubarb juice!

Some people believe that red rhubarb (champagne rhubarb) tastes better than green rhubarb. Blind tastings have proved this to be false, there is no noticeable difference in taste between red and green rhubarb.

But undeniably, a red rhubarb looks more attractive than a green one even if it does cost more. The cheap solution to this dilemma is to place one or two (at most) drops of red food colouring on the green rhubarb and then mix it in to distribute the colouring evenly. Try one drop first because too much colouring will result in a false looking vibrant red mixture!

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RHUBARB CRUMBLE RECIPE