RecipesDesserts And Puddings

Rhubarb Crumble Recipe

Steenbergs is based in Yorkshire, not quite the Rhubarb triangle near Wakefield but not very far away.

Vegetarian
Rhubarb Crumble Recipe
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Ingredients

For the recipe:
  • 7 stalks of freshly picked rhubarb, trimmed and cut into 5cm chunks
  • Zest from 1 orange
  • Juice from 1 orange
  • 1tsp organic Fairtrade cinnamon stick
  • 2-3 tbsp organic golden caster sugar
For the crumble:
  • 120g/4oz butter, softened
  • 100g/3.5oz organic golden caster sugar
  • 170g/6oz organic plain flour
  • 5 Digestive biscuits, crunched into fine crumbs
  • Pinch organic ground ginger

Steenbergs is based in Yorkshire, not quite the Rhubarb triangle near Wakefield but not very far away. We have a delicious rhubarb growing in our garden which we were given by family, tender and very red. Rhubarb crumble is a classic. 

Method

01
Put the rhubarb pieces into a pan, grate over the zest from the orange, then squeeze over the orange juice, then add the caster sugar and organic Fairtrade cinnamon stick and simmer for 10 minutes. Remove the cinnamon quill.
02
Heat the oven to 180oC/350oF. Scoop the rhubarb mixture into a baking dish.
03
To make the crumble: combine the butter, caster sugar, flour, Digestive crumbs and ginger into a bowl. Rub with your fingers until the mixture resembles breadcrumbs; I find rubbing mixtures like this or pastry weirdly enjoyable and satisfying – a moment of peace in a hectic life. Sprinkle the crumble evenly over the rhubarb and bake for 10 minutes, until golden.
04
Allow to cool slightly before serving with custard or ice cream or cream.