Rhubarb Crumble
The BFG Rhubarb Crumble
Ingredients
Rhubarb Filling
500g rhubarb cut into small chunks
50g demerara sugar or any other brown sugar available
1 tsp cinnamon
Crumble Topping
100g plain flour
40g ground almonds
40 g porridge oats
90g demerara sugar, or any other brown sugar available
½ tsp cinnamon
½ tsp ground ginger
90g unsalted butter or baking spread cold
a little bit of butter/baking spread for buttering baking dish
Method
Method
Preheat the oven to 180C/350F/Gas Mark 4 and butter a baking dish you will be using.
Clean and chop your rhubarb into chunky pieces and put it into the baking dish.
Sprinkle over demerara sugar and mix it in gently. Make sure your rhubarb chunks are distributed in a nice, even layer.
Rhubarb Crumble Instructions
If you are using food processor add all the ingredients and pulse gently until you get crumbs like consistency. You can also make this toppping by hand by putting all the ingredients with the exception of butter/spread into a large bowl and giving them a good mix. Add grated cold butter or chunks of baking spread and work it into the flour mixture until you get crumbs like consistency.
Sprinkle crumble (crisp) topping over the rhubarb. Feel free to make little clusters if you wish.
Bake in the preheated oven for 30-40 minutes until golden and bubbly.
Enjoy with cream, custard or some ice cream!
