Rhubarb crumble

Serves 2


  • 115g plain flour
  • ½ tsp baking powder
  • 40g butter
  • 150g soft brown sugar
  • 450g rhubarb


For the crumble: place the flour in a mixing bowl, sprinkle in the baking powder and rub in the butter. When it all looks crumbly, and the fat has been evenly dispersed, mix in 75g sugar. The mixture is ready to sprinkle over your rhubarb.

Cut the rhubarb into chunks and place in a saucepan (not aluminium) with the remaining 75g sugar. Cook over a gentle heat, covered, for 15 minutes, stirring to get the uncooked pieces at the top down into the heat. It should be chunky not mushy. When the rhubarb is cooked, drain off about half the juice, then transfer it to a pie-dish and sprinkle with the crumble topping. Bake for 30-40 minutes.

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