Traditional Rhubarb Crumble Recipes

Steps:

• Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
• Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
• Heat oven to 200C/180C fan/gas 6.
• To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
• Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
• Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
• Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

Steps:

• Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray.
• Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl.
• Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside.
• Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl.
• Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated.
• Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb.
• Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
• Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
• Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
• Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
• Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
• Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.

Steps:

• Preheat oven to 180 degrees centigrade - gas 4.
• Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar.
• Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar.
• Spread the crumble mixture over the rhubarb BUT don't pat down too much!
• Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges.
• Serve with ice cream / cream / custard -- or whatever you like!

Steps:

• Knead butter, clarified butter, flour, brown sugar and cinnamon into a dough.
• Wrap in cling film and chill for 15 minutes.
• Wash and clean rhubarb and cut into fingerthick pieces. Toss with vanilla sugar and fill into a pie dish (approx. 26cm in diameter).
• Crumble the dough using your fingers and cover the rhubarb with it.
• Sprinkle with cinnamon sugar to taste.
• In the preheated oven bake at 200°C for 25-30 minutes on the lowest rack.