Rhubarb Crumble Recipe

I love a good crumble, it is a pudding that reminds me of childhood days spent at my grandparents house. Up until recently I'd never made one myself, either eating shop bought or ones made by my lovely nana. I think in my head I imagined it to be complicated to create a really good one.

This changed when my friend kindly gave me a few freshly grown sticks of rhubarb and of course my first thought was to make a good crumble. Searching the web for recipes, there are so many alternative ways of not only cooking the rhubarb itself but also on how to create a good crumble mix.

In the end I took a couple of ideas and mashed them together and the final result was one that I was pretty impressed with considering I'd never attempted to make one before.

The rhubarb is wonderfully soft and gooey but not too sweet and the crumble has a great texture thanks to the added nuts.

I'd say that this is easy enough to make even if you are a beginner and you can of course adapt the recipe to make it your own, leaving out the nuts or perhaps cooking the rhubarb in orange juice as suggested to me by liveotherwise over on Twitter.

Ingredients

The Rhubarb * 2 tbsp water
                      * 3 tbsp caster sugar
                      * 500g rhubarb

The Crumble * 140g self raising flour
                      * 80g butter
                      * 50 g light brown sugar
                      * 50g mixed chopped nuts
                      * 1tsp cinnamon

Preparation

* Preheat the oven to 180ºc.

* Cut the rhubarb into 5cm sticks and place in a baking tray with the water and caster sugar, cook for 10-15 minutes until soft.

* Meanwhile rub together the flour and sugar and once in a bread crumb consitency add in the brown sugar, nuts and cinnamon.

* Once the rhubarb is cooked take out of the oven. Sprinkle over the crumble and put back into the oven for around half an hour or until it becomes golden brown.

* Serve with custard, cream or ice cream or if you are trying to be healthy you can pop a dollop of greek yoghurt on top.

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