Rhubarb Crumble I

• 400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)
• 15 g (2 tbsp) light brown sugar
• 75 g (2 ½ oz) butter or margarine, cut in pieces
• 100 g (3 ½ oz) plain flour
• 50 g (1 ¾ oz) wholemeal flour
• 50 g (1 ¾ oz) white granulated sugar
• 1 pinch cinnamon (optional)

Ingredients for 4 servings (690 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 200°C (180°C fan).

   Oven
2. 2

   Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.

3. 3

   Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs.

4. 4

   Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.

5. 5

   Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.

6. 6

   Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.

   Oven
7. 7

   Serve with custard.