This recipe is for a basic rhubarb crumble and it's made with only four ingredients. But in case you want something a little fancier, you'll find ten easy ways to add variety and flavour in the blog post.
Chop the rhubarb into 2 cm chunks and place into a greased ovenproof dish.
Sprinkle the demerara sugar over the top.
Place the flour and sugar into a large bowl. Then add the cold butter cubes. Rub between your fingers until the mixture resembles breadcrumbs.
Spoon the crumble over the rhubarb and bake in a preheated oven at 180℃ (350℉, Gas 4) for thirty minutes or so. The top should be golden and the rhubarb juices bubbling up around the edges.
Serve warm with custard, cream or ice-cream.
To make a vegan version, swap the butter for solid coconut oil or vegan butter.For a gluten-free version, swap the wholemeal flour for gluten-free flour.You can easily half or double the quantities of this crumble. You'll need a bit less cooking time for a smaller crumble and about ten minutes more for a larger one.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.