Rhubarb Crumble

Rhubarb Crumble
©Michael Rathmayer

Rhubarb Crumble

A rhubarb crumble doesn't get any better than this - recipe by Felicity Cloake.

For the filling:

Ingredients (6 servings)
800 rhubarb
40 sugar
25 almonds with skin, chopped

For the crumble:

Ingredients (6 servings)
170 very cold butter
150 flour
75 almonds, ground
75 sugar
salt
  • Cut the rhubarb into pieces about the thickness of a finger and mix with the sugar in a baking dish or ovenproof pan.
  • Grate the very cold butter on a coarse grater. Using your hands, rub with the rest of the crumble ingredients until you have a lumpy mixture.
  • Leave to rest in the freezer for 10 minutes or in the fridge for at least half an hour. Preheat the oven to 200°C.
  • Spread the crumble over the marinated rhubarb and shake so that the mixture is evenly distributed.
  • Bake for 30 minutes, then sprinkle the chopped almonds on top and bake for another 10 minutes until the crumble is a nice golden colour.
Discover more
The simple and delicious "chocolate sausage".
Baking
Chocolate “Sausage”
The Christmas cookies with the unusual name "chocolate sausage" are the favourite recipe of our...
By Bernhard Degen