Rhubarb crumble
This delicious rhubarb crumble recipe is from a collection of Kim Wilde's recipes for Seeds of Change Dig Your Dinner campaign
What you need:
For the crumble:
- 110g plain flour
- 110g rolled oats
- 100g butter
- 50g demerara sugar
For the filling:
- 900g rhubarb, chopped into small chunks
- 175g caster sugar
- Stem ginger in syrup, chopped
- 1 handful of sultanas
- 1 orange, rind and juice
- 1 handful of fresh mint, roughly chopped
What you do:
- To make the filling: Wash the rhubarb and chop into small chunks. Add to a saucepan with the caster sugar, orange rind and juice and cook gently until the rhubarb starts to soften.
- Add the sultanas, chopped stem ginger to taste, and some chopped mint. Mix together and place in a serving dish approximately 8 inch in diameter with a good height.
- To make the crumble: Rubbing the butter into the flour until it resembles breadcrumbs, then add the oats. Stir in the demerara sugar and tip over the prepared rhubarb.
- Cook for 25 minutes, or until the fruit bubbles on the surface.
- Serve with custard of course!
This page can be found at: http://www.secretsauce.co.uk/cakes-desserts/crumble-recipes/rhubarb-crumble/
Seeds of Change
Seeds of Change's aim is to provide a range of good, honest food, full of taste and flavour that is also good for you. The range of delicious sauces, soups, pasta and cereal bars is organic and free of artificial additives and preservatives.
More crumble recipes
This is real crowd-pleaser so double up on the ingredients and put four of these pear and cinnamon crumbles in the freezer for future use
Apple, orange & raspberry nutty crumble
Crumbles are a real British favourite, and this one with apples, oranges and raspberries will go straight to the top of your favourite winter desserts
