Rhubarb Crumble

Allan Campion's Rhubarb crumble recipeCrumble is a great recipe for teenagers to try if they show an interest in cooking, as they are virtually no-fail.
A simple process of stewed fruit topped with crumble mix, into the oven and its cooking!

 

Apple is a great substitute for rhubarb, you will need 4 -6 apples depending on size. Oats, chopped hazelnuts, walnuts and almonds can be added to the crumble mix, cinnamon also make a nice addition too.

1 bunch of rhubarb

55 g (1/4 cup) caster sugar

150 g soft butter, diced

250 g (1 2/3 cups) plain flour

150 g (3/4 cup firmly packed) soft brown sugar

Trim off the leaves and root ends from the rhubarb and cut into 2 cm chunks. Heat a heavy-based pot over medium heat. Add rhubarb, sugar and 2 tbsp water

Reduce the heat to low, cover with a lid and cook for 5–10 minutes, stirring often. The rhubarb should be reduced to a chunky paste. Remove from the heat and allow to cool.

Preheat oven to 180°C (350°F).

Rub together soft butter, flour and brown sugar until they resemble fine breadcrumbs. Place stewed rhubarb into a baking dish, top with crumble mixture and bake in preheated oven for 20 minutes, or until golden brown.

Serve with cream or custard.

 Serves 4