CHEF'S DELIGHT: Rhubarb Crumble
Recipe by Paula Heatley
A WORD FROM THE CHEF
Here is a recipe for a delicious rhubarb crumble. I am lucky to have a lovely neighbour who grows their own rhubarb and gives some to me every year; so this is one of the recipes I make with it.
INGREDIENTS
Six stalks of rhubarb, cleaned and chopped
5tbsp of sugar
2tsp ground ginger
3tbsp of water
For the crumble
175g plain flour
125g brown sugar
80g porridge oats
2tbsp custard powder
125g butter
METHOD
Chop the rhubarb and place in a saucepan with the sugar, ginger and water and simmer until soft and just starting to break down; then place in your oven proof dish.
For the crumble, place all the dry ingredients into a bowl and mix well. Rub in the butter until it forms coarse breadcrumbs; then sprinkle into the rhubarb and then bake in the oven at 160 degrees for about 25 minutes or until the crumble is golden.
Then serve warm, with custard or cream and enjoy!
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family. Find her recipes on Instagram ‘paulas family kitchen’.
You may also like