Rhubarb Crumble
Serves: 6
Preparation: 15 minutes
Cooking Time: 60 minutes
A classic crumble, combining sharpness of rhubarb, and sweetness of the topping. Easy to make, and delicious to eat. Perfect served with custard or vanilla ice cream.
Ingredients
- 500g rhubarb, chopped
- 100g golden caster sugar
- For the crumble topping:
- 150g Co-operative self-raising flour
- 100g butter
- 75g light muscovado sugar
- 50g walnuts, chopped
Method
- In a pan, add the rhubarb and sugar with 4 tbsp of water. Place on the lid, and simmer for 20 minutes, until the fruit is tender, but not completely broken down. Transfer the mixture to a baking dish.
- Pre heat the oven to 200C/180C fan/gas 6.
- For the topping rub together the flour and butter until it resembles breadcrumbs.
- Add the sugar and nuts, and mix together.
- Sprinkle over the fruit, and bake for 40 minutes, until golden brown and bubbling.
- Serve hot.
