Rhubarb and Almond Crumble

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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

Dark Soft Brown

Tate and Lyle Dark Soft Brown is a moist, rich, treacly flavoured pure cane sugar with fine crystals that melt easily.

Servings

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)

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

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.