Rhubarb Crumble

By Margaret Goodman

Rhubarb Crumble
MiNDFOOD reader, Margaret Goodman shares with us her recipe for Rhubarb Crumble, best enjoyed with a portion of thick cream or ice cream.

 

Serves 4

 

1 bunch rhubarb (approx 500g), trimmed,

cut into 3cm pieces

1 cup white sugar

1 cup self-raising flour

3 tsp ground cinnamon

125g butter, diced and chilled

thick cream or ice-cream, to serve, optional

1 Preheat oven to 220˚C. Grease 4 x 11/3-cup capacity heatproof baking dishes and place onto a baking tray. Place rhubarb and ½ cup sugar into a saucepan and place over a medium heat. Bring to the boil, stir and simmer for 2 minutes or until rhubarb is just tender. Transfer to a large bowl and cool.

2 Place remaining sugar, flour and cinnamon into a food processor and process for 30 seconds or until combined. Add butter and pulse until mixture resembles coarse breadcrumbs.

3 Spoon rhubarb into prepared baking dishes. Generously spoon crumble mixture onto rhubarb. Bake for 15-20 minutes or until crumble is golden. Serve warm with thick cream 
or ice-cream, if desired.

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