Rhubarb Crumble

This delicious, simple, rhubarb crumble recipe is a delicious way to use this week’s ingredient of the week. Try this British pudding with some scrumptious vanilla ice cream.


For the filling:

  • 900 g rhubarb, trimmed
  • 50 g of cold, diced butter
  • 60 g sugar
  • 1 orange, juice and zest
  • 1 lemon, juice onlyFor the topping:
  • 100 g butter, diced and cold
  • 150 g plain flour
  • 50 g oatflakes
  • 80 g soft brown sugar


  1. Wash the rhubarb and then slice into neat chunks.
  2. Place the rhubarb chunks into a large saucepan with the butter, sugar, lemon and orange zest and cook very gently on a low heat until the rhubarb just ‘falls’ (approx 10 minutes).
  3. For the topping, place the flour into a large bowl. Add the diced cold butter and rub the mixture together until it resembles breadcrumbs.
  4. Fold in the oatflakes and sugar.
  5. Divide the rhubarb mixture between 6 greased ovenproof dishes. Sprinkle the crumble mixture on top of the rhubarb.
  6. Bake for approximately 10-15 minutes until golden brown and bubbling at Gas Mark 5 / 190 fan oven. Serve warm alongside custard, cream or ice cream

2 thoughts on “Rhubarb Crumble

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