Rhubarb Crumble

I've picked some rhubarb at last, despite my earlier disparaging remarks, and as there's already quite a lot of it, I feel I should be using some, if only in the interests of seasonality. Crumble is always a winner in our household, and the sourest fruits seem to make the best crumble - Bramley apples, blackcurrants, and of course rhubarb.

I always try to keep a bag of crumble mix in the freezer, - it's just as easy to make a big bagful if you have a food processor, so that provided you have some fruit, frozen or fresh, or even tinned, you always have the makings of a quick pudding, without all the washing up and fiddling about.  
This is my standard crumble mix:

1 lb/500g plain flour
8oz/250g butter
6oz/150g demarara sugar
4oz/125g porridge oats
Whizz the flour and butter in the processor to breadcrumb stage. Add the sugar and oats and pulse minimally to just mix in. Tip into a plastic bag and keep in the freezer.  To use, simply place your chosen fruit in a dish with enough sugar to sweeten, and top with the required amount of  frozen crumble, according to who's eating it. In our house, if  John's coming round, it's hold the fruit, heavy on the crumble for example. 
Bake in a medium oven for about half an hour, depending on the size of your dish of course.
Best with cream, or custard, although some weird people like it with ice cream. There's no accounting for taste.


  1. That's such a great idea to keep the crumble in the freezer

  2. That is a great idea! And I love hot apple crumble with ice cream!! ;D I do like custard too!

  3. A dessert that I think I invented: Rhubarb and custard tart. Make (or buy) a pastry case and half fill with egg custard, bake and leave to cool and set thoroughly. Cook 4-5 sticks rhubarb in minimum amount of water until just cooked, remove from heat and add one packet of strawberry jelly. Leave to cool a little then pour over the set custard. Serve when the jelly mix has set, with or without cream depending on your cholesterol levels.

  4. Mmmmm, that looks good. I do like some rhubarb in the Spring. Maybe I'll try this.

  5. hiya- I feel SO embarrassed that you came to my blog on a post where Bruce and I wreck the countryside!
    Thankyou for your re-assuring comment.

    My latest rhubarb yum is to poach it lightly in elderflower cordial. . .delish!

    Thanks for following


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