My Sister-in-law-in-law asked me for my rhubarb crumble recipe. I figure if I’m sharing I may as well share it with everyone. If you’ve seen any of my other recipes you’ll know I’m not very precise with quantities. This one will be even worse, as crumble is very forgiving so I usually don’t even bother measuring.
For the filling, chop your rhubarb into inch long pieces and throw into a saucepan with some brown sugar (how much depends on how tart you like your filling), cinnamon, and ginger if you’re feeling in a gingery mood.
If your rhubarb plant is small and pathetic like ours you might need to add some other fruit to make enough filling for your dish. I’ve tried it with apples and blueberries, both work well. Cook the mixture on medium for about 15 minutes or until the rhubarb is starting to go soft but not disintegrating. Pour it into your crumble dish.
For the topping, take some self-raising flour (about 2 cups?) and cut in enough butter to make a moist biscuit crumb texture. Add more butter if you’re feeling decadent. Stir in some brown sugar. The ratio of flour-sugar-butter is probably about 3-1-1. Add some oats if you’re into that kind of thing (I usually don’t). Spread the topping out over the filling, being careful not to push it down.
Cook in a 325F oven for about 30-40 minutes or until the topping goes golden brown. Serve with custard or ice cream.
