Rhubarb Crumble

A classic rhubarb dessert roasted with ginger and topped with a golden-brown buttery crumble, served with double cream.

Cook Time

45 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

100
g

Caster Sugar

110
g

Demerara Sugar

190
g

Flour

plain white

Dairy

110
g

Butter

softened

100
ml

Double Cream

to serve

Liquids

60
ml

Water

Vegetables

10
sticks

Rhubarb

cut into 7.5cm long sticks

1
tsp

Ginger

powdered

Steps

Preheat the oven to 180°C.
Place 7.5cm rhubarb sticks on a tray, sprinkle with water and caster sugar, then roast for 10 minutes.
Remove rhubarb from oven, sprinkle with ginger, and mix well.
Transfer rhubarb into a 4cm deep ovenproof dish.
Rub butter into flour and demerara sugar to create a crumble topping.
Sprinkle topping over rhubarb and bake for 35-45 minutes until golden and bubbling.
Cool slightly and serve with double cream.