This website uses cookies to ensure you get the best experience.

Cookie Settings

Company logo
Green head login icon
Green delivery truck icon FREE UK Mainland Delivery over £49
Green shop front icon 10,000+ products - Shipping worldwide since 1963
Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

Search recipes

Filter your search:












Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot
A banner showing the Scottish flag A banner with an Easter theme
A banner showing Real Foods Managers Specials promotions
A banner of ultra processed food and healthy green vegetables

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
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Desserts

You will need

IngredientAdd
For the Rhubarb:
450g rhubarb
3 tbsp sugar
3 tbsp water
For the Topping:
150g rice flour (brown, white or a mix of the two)
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)
75g soft brown sugar More products

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

Method

  • 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.

Please rate this recipe and/or send us your comments or questions

Collapse arrows icon

Write a review

E-mail:

Shopping List