So, actually it’s a lot easier to make rhubarb crumble than it is to spell it!
It’s super simple and an easy and tasty dessert. Put it with ice-cream, custard, vanilla cream…. the choice is yours.
You can just imagine the hot, melt-in-your-mouth rhubarb topped with a deliciously soft, crumbly topping, steaming as it comes out of the oven, filling your nose with the scent of rhubarb and sugar. Mmmm…
You drooling yet?
Mmm-kay, you’ll need;
- Sugar (optional)
Sound good? I haven’t put measurements because that’s up to you. Because this is such a simple recipe, you can estimate how much you’ll need of everything until you get the consistency that you want.
Step 1. Cut the tops and tails off the rhubarb, cut the rhubarb into 10cm long portions.
Step 2. Half fill a medium saucepan with water, boil it on the stove.
Step 3. Once the water has reached boiling point, pop in the rhubarb. Boil the rhubarb until it has reached medium softness, turn of the heat.
Step 3 1/2. Preheat the oven to 180-ish degrees.
Step 4. As the rhubarb cools, make the topping. Rub the flour and butter together, add coconut, oats and mix with your hands. Rub the mixture together until it reaches the desired consistency.
Step 5. Once the rhubarb has mostly cooled, put it in a casserole dish or something similar, then sprinkle the topping on top. Feel free to sprinkle some brown sugar on top, that will melt into the crumble, or you can leave it plain.
Step 6. Put the crumble in the oven. Cook until the top is golden brown. Serve with a smile.
I haven’t put measurements in because that’s up to you. Maybe you prefer a thick topping and less rhubarb, maybe you prefer a softer, lighter topping with lots of rhubarb, and this recipe is easily adapted to suit.
If you want a dense topping, add more butter. If you want a flaky topping, add less butter and more coconut.
Basically just add what you want to get the result that you want.