Rhubarb Crumble


Rhubarb Crumble


For the filling:

500g rhubarb

100g golden caster sugar

50ml gin

For the crumble:

150g self-raising flour

90g butter

50g dark brown sugar

50g walnuts, roughly chopped

Zest of 1 orange


Preheat the oven at 180°C.

Cut the rhubarb into 3-5cm sticks and add to the pan on medium heat.

To the pan add the golden caster sugar and the gin, bring to the boil then simmer until the rhubarb is just tender.

In a separate bowl weigh out and sieve the flour, add the butter and rub the ingredients between your fingers until you have a fine breadcrumb texture.

Stir in the dark brown sugar, orange zest and chopped walnuts, until they are all evenly distributed.

In an ovenproof dish, pour in the rhubarb mixture and sprinkle over the crumble topping.

Bake for 30 minutes, or until your crumble is golden and bubbling.