Spiced rhubarb crumble

Crumble is such a winning pud, this rhubarb one even made the cover of olive

Recipe uploaded by

olive magazine

6 ratings 3

Recipe by olive magazine

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Put the rhubarb, spices, sugar and orange in a pan and cook gently until just soft. Cool a little then spoon into a baking dish. Rub the flour and butter together to make breadcrumbs, stir in the oats and sugar then spoon on top of the fruit.
Bake for 20-30 minutes or until the top is crisp and golden. Serve with custard.

PER SERVING

537 kcalories, protein 6,1g, carbohydrate 83,6g, fat 22,1 g, saturated fat 13,3g, fibre 3,5g, salt 0,4 g

Recipe from olive magazine, February 2010.

Latest comments and suggestions

HanyaBake

26 January 2010

HanyaBake rated this recipe

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Jess

24 May 2010

Jess rated and commented on this recipe

I only had 200g rhubarb so halved the recipie, however trying to use half crumble ingrediants was difficult as wouldn't rub into breadcrumbs as well so had to add extra and came out with too much topping and it was a bit dry, so def needs custard! Problem was this recipie doesn't have a temperature for oven either so had to guess, cooked at about 170c... still the rhubarb tasted really good, i also used a piece of star anise instead of ground, and took it out when rhubrab had stewed.

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Jess

24 May 2010

Jess commented on this recipe

sorry, meant to put 3 stars not 2!!

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Lauren

05 September 2010

Lauren rated and commented on this recipe

I would seriously query the amount of butter listed in this recipe! I was brought up to use half the amount of fat to flour but went with the amount listed in the recipe, until I realised I only had 100g of butter. Even that was way too much! I ended up bulking it out with extra flour and, like the reviewer above, ended up with way too much crumble mix (and I love crumble mix!) The rhubarb was lovely, though I only used 100g of sugar as it would have been *way* too sweet otherwise. If I were to make this again, I'd probably use half the amount of sugar listed in the recipe. As the reviewer said above, listing the oven temp. would have been useful as well. So, to sum up, a useful guide but half the amount of butter in the crumble mix and half the amount of sugar for the rhubarb unless you have a really sweet tooth!

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Victoria's

27 October 2011

Victoria's rated and commented on this recipe

I agree with the other comments, i don't think the amount of butter seems right and it makes a lot of crumble. Also i think there should be a temperature for the oven as that's the point of recipes!

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magsm

25 January 2012

magsm commented on this recipe

This recipe should be amended rather than left as it is. The amount of butter is far too much and resulted in a VERY disappointing crumble. Not only did this ruin the dessert it is a waste of lovely ingredients...despite trying to bake seperately to try & crisp up it was inedible & we ended up essentially having stewed rhubarb with custard. I'm a big fan of the recipes on this site & surprised that this one has been left unchanged.

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MariaPia Balfour

22 April 2013

MariaPia Balfour rated and commented on this recipe

I agree about the quantity of butter. Way too much. I added more flour to compensate and after cooking the crumble had a lovely oaty flavour. Because of the extra flour I had too much crumble and froze half of it for another time. In the abence of an orange I zested two large clementines and added the flesh to the rhubarb. The combination of flavours and textures was lovely.

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Cat

04 May 2013

Cat commented on this recipe

Made this tonight, turned out really well. Halved it purposely. Didnt bother with star anise, opted for extra pinch of ginger and splash of lime juice. Added roughly half of the ingredients stated for crumble but mixed flour sugar and butter together then added Oates and ginger. Made sure the rhubarb mixture was cool then added topping. Put in 190 degree c oven until crisp and brown on top, sweet but tasty!

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Cat

04 May 2013

Cat rated and commented on this recipe

Forgot to rate

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