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Rhubarb and Almond Crumble
A sumptuous dinner party winner, this rhubarb and almond crumble is perhaps the most delicious way to use rhubarb when it is in season.
Prep Time
15 mins
Cook Time
40 mins
Servings
For the Topping
- 250g Plain Flour 250g Plain Flour
- 125g Ground Almonds 125g Ground Almonds
- 375g Tate & Lyle Fairtrade Dark Soft Brown Sugar 375g Tate & Lyle Fairtrade Dark Soft Brown Sugar
- 200g Rolled Oats 200g Rolled Oats
- 100g Flaked Almonds 100g Flaked Almonds
- 2 tsp Mixed Spice 2 tsp Mixed Spice
- 250g Butter (softened) 250g Butter (softened)
For the Rhubarb
- 800g Fresh Rhubarb (chopped into 1cm pieces) 800g Fresh Rhubarb (chopped into 1cm pieces)
- 2 tsp Cornflour 2 tsp Cornflour
- 125g Tate & Lyle Fairtrade Golden Caster Sugar 125g Tate & Lyle Fairtrade Golden Caster Sugar
To Serve
- Cream, Ice Cream or Crème Fraîche Cream, Ice Cream or Crème Fraîche
Instructions
HOW TO MAKE THIS RECIPE
- Preheat the oven to 160°C/325°F/Gas Mark 3.
- To make the topping, place all the dry ingredients in a large mixing bowl and stir well. Add the butter and bring together with your hands into rough crumbs.
- Divide the rhubarb between eight ramekins or into one large oven proof dish.
- Mix the cornflour with the Tate & Lyle Caster Sugar and sprinkle it evenly over the fruit. Spread the crumble topping over the fruit and press down very gently.
- Bake in the oven for 40 minutes. Serve with cream, ice cream or crème fraiche.
Chef's Tip
When deciding which rhubarb to buy, choose crisp, firm, plump stalks with good colour - this will be perfect for your crumble!
Pies & Tarts
Vanilla and Rhubarb Jam
Why not add a vanilla twist to your crumble by sweetening the rhubarb with a few tablespoons of our delicious vanilla and rhubarb jam?