Rhubarb Crumble
40-45 minutes
1 large crumble or 2 smaller ones
Nuts
Vegetarian
About this recipe:
This recipe makes one large family-sized crumble, but you might like to divide the rhubarb and crumble topping between two smaller dishes – one to eat now and one to freeze for another day.
Equipment:
1 large or 2 smaller oven dishes and mixing bowl
Ingredients:
RHUBARB BASE
600g rhubarb
75g sugar
1 orange
CRUMBLE TOPPING
300g Doves Farm Organic Plain White Flour
200g brown sugar (or coconut, muscovado or demerara)
200g butter
2 tbsp porridge oats
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Chop the rhubarb into 15mm/1” lengths and put it into a large oven dish or two smaller ones.
- Sprinkle over the sugar.
- Squeeze the orange, add the juice to the dish and stir to combine.
- Put the flour and brown sugar into a mixing bowl.
- Slice the butter into small cubes, add them to the bowl and using a fork, roughly mix it into the flour to create lumpy ‘breadcrumbs’.
- Tip the mixture over the prepared fruit.
- Scatter the oats over the top.
- Bake for 40-45 minutes.
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I've made this recipe a few times already and it's absolutely scrumptious! I'm coeliac and dairy intolerent, so its always difficult to find a good recipe that's tasty, moist and has a long shelf life, other than 'must eat on the day it's baked'. Instead of butter, I've opted for margarine (Stork) and this recipe never fails to impress. Anyone who has tried it has complimented it and finds it hard to believe its both gluten and diary free!!! Would highly recommend this recipe!
Sinéad
Reviewing: Rhubarb Crumble
Perfect recipe, I halved it just for two of us - there’s around half left. Really delicious, the orange really added a welcomed and refreshing twist. Thank you Doves Farm.
Sara Salem
Reviewing: Rhubarb Crumble
I absolutely love this recipe. It's so simple to make and comes out perfect every time. Very handy when you have a steady crop of rhubarb in your garden.
Victoria Ford
Reviewing: Rhubarb Crumble