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Foodie Friday: Rhubarb Crumble

March 9, 2018

Did you know - rhubarb is a vegetable (it's related to sorrel and dock) ?


Rhubarb grows in two crops. The first, which arrives early in the year, is forced, grown under pots, with the main crop grown outdoors later in the year. As this is the perfect time for the first "forced" crop, today's recipe is another warming classic - Rhubarb Crumble. 



For the crumble mixture
  • 250gbutter, cut into small chunks

  • 400g plain flour (or 300g flour and 100g oats)

  • 200g caster sugar

  • pinch salt

For the filling
  • 700g rhubarb, trimmed, chopped into 2.5cm/1in pieces

  • 2 tbsp golden caster sugar, plus extra for sprinkling

  • ½ lemon, juice only


  1. Preheat the oven to 180C

  2. Place all the ingredients for the crumble mixture in a large bowl.

  3. Rub the butter into the flour, sugar and salt..

  4. Pile the rhubarb into a buttered dish. Sprinkle over with the sugar, then pour over the lemon juice 

  5. Cover the fruit with the crumble mixture, sprinkle over a little extra sugar on the top. Place into the oven and bake for 35-40 minutes, or until golden on top 

  6. Serve with thick Devon cream.

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