This traditional crumble is a tart, sweet ‘n’ sour classic, and when using seasonal rhubarb in February it is a delicious dish. When picking or buying your rhubarb try to choose sticks of rhubarb with similar widths and sizes so that they cook evenly and they are all the same tenderness after baking. The cornflour soaks up some juice which the rhubarb releases during baking, so the crumble doesn’t get too soggy.
Rhubarb & Oat Crumble Recipe
Serves 6 . You need a deep sided 1.2 litre oven-proof pie dish.
- 800g fresh rhubarb (sticks of similar widths and size)
- 100g golden caster sugar
- 1 tbsp cornflour
- 175g plain flour
- 50g porridge oats
- 125g demerara sugar
- 125g butter (cut into cubes)
- serve with either – vanilla custard – ice-cream – whipped cream
Preheat the oven to 220°C
The rhubarb needs to be trimmed, washed and cut into small, similar sized lengths and sizes. Put the prepared rhubarb, sugar and cornflour into the 1.2 litre pie dish – toss everything together well to fully coat.
To make the crumble: In a large mixing bowl sift in the flour and sprinkle over the sugar and oats. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
Sprinkle the crumble evenly over the rhubarb filling
Place the pie dish on a baking tray and bake in the oven for 30 to 35 minutes at 220C – until the topping is golden and the filling is just beginning to bubble up from underneath the crust. Serve with either vanilla custard, ice-cream, or whipped cream.