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Rhubarb Crumble

A popular pudding which can be spiced up by adding some ginger, cinnamon or allspice. Wheat free and nut free.

Customer Rating:
4.0 (1 votes)

Posted by: rhona




30 - 60 mins

Skill Level




Courses etc.


You will need

For the Rhubarb:
450g rhubarb Available only in our Edinburgh shops More products
3 tbsp sugar
3 tbsp water
For the Topping:
150g rice flour (brown, white or a mix of the two) More products
75g oat flour (if you don't have oat flour use more rice flour)
75g butter OR Available only in our Edinburgh shops More products
75g margarine (or low fat spread)

Awaiting stock

More products
75g soft brown sugar More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 180°C (350°F) Gas 4.
  • Wash rhubarb thoroughly and remove any stringy bits, then chop into 3-4 cm pieces.
  • Place in a large saucepan and add the sugar and water.
  • Bring the rhubarb to the boil then, reducing the heat, simmer gently for 10 minutes.
  • Do not overcook the aim is soft but not mushy rhubarb.
  • When cooked spoon the rhubarb into an ovenproof dish using a slotted spoon to drain excess juice off, set aside and carry on with the crumble topping.
  • Put both the flours, butter and sugar into a large bowl and mix together until it resembles fine breadcrumbs.
  • Spoon the crumble evenly over the rhubarb, right up to the edges of the dish, and covering the rhubarb completely.
  • Bake in the oven for 30-40 minutes on the top shelf -the crumble topping should be golden brown with some rhubarb juices bubbling at the sides of the dish.

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