Rhubarb Crumble
An easy, classic rhubarb crumble recipe - the perfect summer dessert.
Servings 6 servings
Calories 425kcal
Ingredients
- 500 g rhubarb
- 1 vanilla pod
- 80 g caster sugar
Crumble
- 100 g fine rolled oats (porridge oats)
- 100 g plain flour
- 80 g caster sugar
- 1 pinch salt
- 150 g cold butter, cut into cubes
To serve
- Vanilla ice cream or crème fraîche
Instructions
- Scrape the seeds out of the vanilla pod and mash them together with a little of the sugar.
- Cut the rhubarb into slices about 1 cm thick and stir them together with the sugar.
- Mix all the dry ingredients for the crumble and add a good pinch of salt.
- Add the butter and rub the mixture between your fingers until it begins to clump and the butter is worked into the dry ingredients.It should look like a coarse, lumpy mixture.
- Tip the rhubarb into a pie dish or similar and spread the crumble over the top.
- Bake the rhubarb crumble in a preheated conventional oven (top and bottom heat) at 200°C for about 25 minutes.
- Leave it to cool for 10 minutes before serving with cold crème fraîche or vanilla ice cream.It can also be served cold.
Nutrition
Calories: 425kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 230mg | Potassium: 325mg | Fiber: 4g | Sugar: 28g | Vitamin A: 710IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 2mg