Rhubarb Crumble
A community recipe by cottage_cookNot tested or verified by Nigella.com
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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.
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 hothouse 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.
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.
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What 3 Others have said
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Posted by marta.perdigao on 6th May 2018
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Posted by jihussein on 28th August 2013
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Posted by bertie_baggio on 11th May 2013
Show more commentsVery nice! I added some strawberries and it came out delicious! Thank you for sharing!!
Very nice recipe, add little nutmeg and cinnamon to make it perfect and crushed almonds to the crumble to make it super delicious
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!