Rhubarb Crumble

May 14, 2017 | 0 comments

Rhubarb Crumble


  • 1 bunch Rhubarb
  • 3 tbsp sugar
  • 3 tbsp water
  • 50g butter
  • 100g flour


Preheat oven to 180′
Trim stalk ends and leaves from rhubarb. Slice into 2cm pieces. Rinse under cold water and drain.
Put rhubarb into a dish and sprinkle with sugar. Add the water.
Cut the butter into chunks, add the flour and sugar. Rub together to form bread crumbs or blitz in a food processor.
Sprinkle the mixture over the rhubarb.
Bake for approx 30 minutes or until lightly golden.
Allow to cool for 5 minutes before serving with Firle Farm’s double thick cream!


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