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Rhubarb Crumble

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Delicious pieces of forced pink rhubarb topped with a rich & buttery crumble.

Delicious pieces of forced pink rhubarb topped with a rich & buttery crumble.

Ingredients

Serves: serves 4

Metric Cups
  • 400 grams forced rhubarb
  • 150 grams sugar
  • 75 grams plain flour
  • 75 grams butter (slightly softened)
  • 60 grams porridge oats
  • 14 ounces forced rhubarb
  • 5 ounces sugar
  • 3 ounces all-purpose flour
  • 3 ounces butter (slightly softened)
  • 2 ounces quick-cooking oats

Method

Rhubarb Crumble is a community recipe submitted by cottage_cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200°c, gas mark 6, fan 180°c.
  • Lightly grease the sides of 4 ovenproof ramekins or teacups (dont use your finest china cups) and place on a baking sheet.
  • Cut the rhubarb into approximately 1 inch pieces and put into a bowl.
  • Mix together with 50g of the sugar and set aside. Put the flour into a bowl and add the butter, cut into pieces. Rub in with your fingertips until the mixture just starts to bind together.
  • Stir in the remaining sugar and the oats to make a coarse crumble.
  • Divide the rhubarb between the four ramekins or teacups and scatter the crumble mixture over the fruit, piling it up in the centre as it will sink after baking.
  • Sprinkle with a little extra sugar. Bake for about 30 minutes until the crumble is golden and the rhubarb has started to bubble up. If you prefer to use a larger dish, make the crumble in a shallow 900ml ovenproof dish and add on about 5 minutes to the cooking time.
  • Preheat the oven to 200°c, gas mark 6, fan 180°c.
  • Lightly grease the sides of 4 ovenproof ramekins or teacups (dont use your finest china cups) and place on a baking sheet.
  • Cut the rhubarb into approximately 1 inch pieces and put into a bowl.
  • Mix together with 50g of the sugar and set aside. Put the flour into a bowl and add the butter, cut into pieces. Rub in with your fingertips until the mixture just starts to bind together.
  • Stir in the remaining sugar and the oats to make a coarse crumble.
  • Divide the rhubarb between the four ramekins or teacups and scatter the crumble mixture over the fruit, piling it up in the centre as it will sink after baking.
  • Sprinkle with a little extra sugar. Bake for about 30 minutes until the crumble is golden and the rhubarb has started to bubble up. If you prefer to use a larger dish, make the crumble in a shallow 900ml ovenproof dish and add on about 5 minutes to the cooking time.
  • Additional Information

    Serve with a scoop of good-quality vanilla ice-cream or proper homemade vanilla custard.

    Serve with a scoop of good-quality vanilla ice-cream or proper homemade vanilla custard.

    Tell us what you think

    What 2 Others have said

    • Very nice recipe, add little nutmeg and cinnamon to make it perfect and crushed almonds to the crumble to make it super delicious

      Posted by jihussein on 28th August 2013
    • I LOVE this crumble recipe. I always think there's too much butter when making it…but then the sugar and oats go in. It's a fantastic recipe, and so quick!

      Posted by bertie_baggio on 11th May 2013
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