Rhubarb Crumble
Photo: Myriam, CC BY-SA 3.0
Rhubarb crumble is a classic British pudding of tart fruit under a crisp, buttery topping. This version keeps the filling simple: just rhubarb and a little brown sugar, with no cornstarch or thickener, because the fruit releases enough juice to make its own sauce. Wholemeal flour in the crumble adds a nutty, slightly coarse bite. Serve it hot with custard, or with cream or ice cream if you prefer.
Instructions
Heat the oven to 200°C (180°C fan). Cut the rhubarb into pieces about 1.5 cm long, which do not need to be uniform.
Rinse and drain the rhubarb, then put it in a deep ovenproof dish. Add the light brown sugar and stir briefly to coat the pieces.
Tip both flours into a mixing bowl and add the butter. Rub the butter into the flour with your fingertips, not your palms, until the mixture looks like breadcrumbs.
Sprinkle the sugar and the cinnamon, if using, over the crumble mixture and stir them in briefly.
Scatter the crumble evenly over the fruit so it forms a complete layer. Do not press it down, because the topping should stay light and crumbly.
Bake the dish uncovered for 35 to 45 minutes, until the topping is crisp and lightly browned. Serve hot with custard.
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