Rhubarb Crumble

A Sunday Roast can only be completed one way…

With a good hearty crumble, submerged in creamy heavenly custard.


There’s absolutely nothing more comforting in the world, it’s just like a big bear hug in a bowl.

And to my delight, ridiculously easy to make!

You’ll need:

400g rhubarb

100g golden caster sugar

140g self-raising flour

85g butter

50g light brown muscovado sugar

50g walnuts (optional)

Preheat oven to 200C/180C fan/gas 6


Chop your rhubarb into chunks the length of your thumb


Put the rhubarb into a saucepan along with the golden caster sugar and cover and simmer on a very low heat for 15 minutes


Meanwhile, prepare your crumble top


Rub together your flour and butter with your fingers until you have a soft, crumbly topping


(Unintentionally heart shaped!)


If using walnuts, chop up into small pieces


Add to the flour & butter mix, along with the light brown muscovado sugar, and mix together with your hands


Once your rhubarb is soft but still holding its shape, pour into a crumble dish


Scatter the topping over the rhubarb


And bake for 30 minutes or until golden on top


And serve in a big bowl, with a huge spoon and a considerable helping of thick custard



The best way to round off a perfectly indulgent Sunday.

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