Rhubarb Crumble
My husband Paul loves stewed Rhubarb, so I decided to adapt the traditional Apple crumble recipe to Rhubarb crumble. He loves it and so does my son in law Adam. Adam wonders why I hid the recipe from him for so long!!
Note from Aileen :
My mother used to make a version of this and so do I. She used to trick us when we were kids & didn't like the taste of rhubarb. She would stew some strawberries with the rhubarb, the rhubarb would take on the taste of the strawberries and we would happily eat the crumble!
- Author
- Glenda Gallant
Ingredients
- 1 bunch Rhubarb Cut into 1/2 inch lengths
- 1 cup Sugar I use mill white
- small amount of water
- 1 cup Plain flour
- 1 cup Rolled oats
- 1/2 cup Brown Sugar
- 1/2 cup coconut
- 90g butter
- 1 tin Pie apples (optional)(I like the apple in it)
Instructions
- Place rhubarb, 1 cup sugar, (apple if desired), and water in a saucepan and boil until mushy. Thicken with a little cornflour if needed. Put in an oven proof dish - not too big.
- Mix flour, rolled oats, brown sugar and coconut together. When combined, rub the butter through. The mixture should look like bread crumbs. You might need to add a little extra butter, but that's fine.
- Spoon the crumble mixture over the rhubarb and bake 25 to 30 mins on 180 degrees until crumble is golden.
- Serve with custard and/or ice cream.
Comments
Todd - 6/7/2019
Stewed Rhubarb makes a sauce that can be used for a dessert sauce to top ice cream, pudding or cake, as a side dish for any meal. It can also be used as an ingredient for a baking recipe to make a rhubarb loaf, a rhubarb smoothie, a milkshake or to make a yummy and healthy yogurt parfait!