www.odlums.ie /recipes/rhubarb-crumble/

What you need:

  • 175g / 6oz Odlums Cream Flour
  • 125g / 4oz Brown Sugar
  • 125g / 4oz Odlums Porridge Oatflakes
  • 125g / 4oz Margarine

Filling

  • 6-8 Stalks of Rhubarb, cleaned and chopped
  • 4 tablespoons Sugar
  • 4 tablespoons Water

Custard Cream to Serve

  • 425g / 3/4pt Ready to Serve Custard
  • 150ml / 1/4pt Cream

How to:

  1. Preheat oven to 190°C/375°F/Gas5. Lightly grease an ovenproof pie dish, pyrex bowl or casserole dish.
  2. Put the rhubarb, sugar and water into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens.
  3. Meanwhile, make the crumble by putting the flour, brown sugar and oatflakes into a bowl. Add the margarine and rub into the dry Ingredients.
  4. Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this and bake for about 20 minutes until golden brown.
  5. Serve with the custard.

To make custard

  1. Whip the cream and gently fold/stir into the custard.

Recipe Notes:

An Alternative Dessert Idea: Layer the stewed rhubarb and custard cream up in a tall glass. Tip: If liked a level teaspoon of ground ginger may be added to the rhubarb when stewing.  
Untitled-61

Rhubarb Crumble

Category

Desserts

Cook Time

10 mins

What you need:

  • 175g / 6oz Odlums Cream Flour
  • 125g / 4oz Brown Sugar
  • 125g / 4oz Odlums Porridge Oatflakes
  • 125g / 4oz Margarine

Filling

  • 6-8 Stalks of Rhubarb, cleaned and chopped
  • 4 tablespoons Sugar
  • 4 tablespoons Water

Custard Cream to Serve

  • 425g / 3/4pt Ready to Serve Custard
  • 150ml / 1/4pt Cream

How to:

  1. Preheat oven to 190°C/375°F/Gas5. Lightly grease an ovenproof pie dish, pyrex bowl or casserole dish.
  2. Put the rhubarb, sugar and water into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens.
  3. Meanwhile, make the crumble by putting the flour, brown sugar and oatflakes into a bowl. Add the margarine and rub into the dry Ingredients.
  4. Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this and bake for about 20 minutes until golden brown.
  5. Serve with the custard.

To make custard

  1. Whip the cream and gently fold/stir into the custard.

Recipe Notes:

An Alternative Dessert Idea: Layer the stewed rhubarb and custard cream up in a tall glass. Tip: If liked a level teaspoon of ground ginger may be added to the rhubarb when stewing.  
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox