Good old British rhubarb crumble. It’s Monday morning and I still haven’t quite accepted the fact that it’s no longer the weekend and I can’t lounge around by the pool drinking mojitos or bumble about the house getting excited about Christmas, so let’s take it easy and slowly accept it’s the beginning of the week and acknowledge that there are five days to get through before we can pull the Christmas cookie cutters out again and do whatever we want whenever we want.
Traditional British desserts can get a bit dull sometimes – you won’t find any candy bars stuffed in cookies, Nutella baked into cakes or peanut butter smothered in chocolate in typical British cook books – but sometimes the simple and basic recipes are just what you’re looking for. Although not much to look at, this crumble is everything a fall dessert should be – wholesome and comforting.
- 1 cup chopped rhubarb
- 1/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup butter chilled and cubed
- Preheat the oven to 350°F and place your rhubarb into an oven-proof dish. If you're using tinned rhubarb, make sure you drain it first.
- Sprinkle on top the white sugar and toss the rhubarb so that it's fully-coated.
- Mix together the flour and brown sugar. Rub in the butter with your fingertips until you have a mixture of tiny butter crumbs and larger pea-size butter crumbs.
- Pour the crumble topping onto the rhubarb filling.
- Bake for around 45 minutes, or until the crumble topping is golden and the centre is bubbling.
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