Brian’s Garden Rhubarb Crumble

Servings: 4 yield(s)
    For the crumble
  • 150 g Self Raising Flour
  • 100 g Butter Softened
  • 50 g Light Brown Sugar
  • 50 g Porridge Oats
  • 500 Rhubarb washed and cut in chunks
  • 100 g Castor Sugar
  • 1 Vanilla Pod
  1. Preheat an oven to 200° C
  2. For the crumble mix the flour and sugar together and rub in the softened butter to form a sandy crumble texture. Add the porridge oats and gently mix.
  3. Spread the crumble out on a tray and bake for 20 minutes until golden brown, stirring the crumble half way through cooking. Once golden set aside to cool.
  4. For the rhubarb simple add to a pot with the sugar and the seeds scrapped from inside of the vanilla pod or use a few drops of quality vanilla essence. Stew the rhubarb by simmering for approx 15 minutes. Allow to cool slightly before using.
  5. Layer the rhubarb in to a deep tray and scatter the crumble on top and place in oven for 10 minutes. Serve hot.
  6. Brian’s Tip;
  7. You have to serve this with custard and ice cream mmm.