NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- rhubarb, fresh; trimmed500 g
- caster sugar75 g
- water2 tbsp
- self-raising flour150 g
- butter75 g
- brown sugar100 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Preheat oven to 190°C (375°F / gas mark 5).
Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
While the rhubarb is stewing, combine the flour and butter in a bowl until it resembles fine breadcrumbs.
Stir in the brown sugar.
Place the cooked rhubarb in a deep pie dish (1 L / 2 pt).
Spoon over the crumble topping and spread out evenly
Bake crumble for about 25 mins until the crumble is golden brown.