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Rhubard Crumble

May 25, 2016

Rhubard Crumble

My favourite crumble recipe is my version of a recipe from my River Cottage Baby and Toddler Cookbook. This is a great cookbook. Good simple homemade family food.

Oaty Rhubarb Crumble
Crumble

125g Oatmeal

125g Rolled oats

125g Butter

50g Sugar

Pop the butter, oats and oatmeal into the food processor and puke until it looks like bread crumbs. Then mix in sugar. 

Rhubarb

750g Rhubard

65g Brown sugar

Juice of 1 lemon/orange or 75mL apple juice. 

Chop the rhubarb into pieces 3 - 4cm long and place in an ovenproof dish. 

Add the sugar and juice. 

Then spread the crumble filling over the to and bake at 180 degrees for about 45 mins until golden brown in top and bubbling underneath. 

Serve warm or cold with icecream, yoghurt, custard or a dribble of milk. 

Tip: 

The crumble topping also freezes well so make a double batch and pull it out and throw it together next time. 

NB: If you can't find oatmeal try grinding up steelcut oats. 






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