Rhubarb Crumble


Rhubarb Crumble

  • Servings: 2
  • Difficulty: Easy
  • Print

Rhubarb crumble ready to eat


  • 1 bunch of rhubarb (about 8 stalks)
  • 2T white sugar or honey
  • 1 stick cinnamon
  • ¼c orange juice or water
  • 3T flour
  • 1½T sugar (brown or caramel if possible)
  • 2t ground cinnamon
  • 1½T butter
  • 2T ground nuts e.g. pecan, walnut or almond (optional)

Optional to serve:

  • Greek or other double-cream yoghurt; or
  • Cream; or
  • Ice-cream; or
  • Mascarpone; or
  • Cream cheese


Preheat the oven to 180°C. Cut up the rhubarb stalks into chunks, removing any tough strings (the ones the knife doesn’t easily cut right through).

Place the rhubarb in a pot and add sugar, cinnamon and juice or water. Cook on low heat, gently stirring occasionally to dissolve the sugar, until the rhubarb softens and starts to break down, which takes about 5 – 10 minutes. Then remove the cinnamon stick.

Meanwhile make the crumble. Place the flour, sugar, cinnamon and butter into a bowl. Stir to combine the dry ingredients and use a knife to cut up the butter a bit. Then using your fingertips, rub the butter into the mix until you end up with a consistency similar to breadcrumbs. Most of the butter should be incorporated, although it’s fine if there are still a few small pieces of it. Add the nuts and stir in.

Grease an oven-proof dish and pour in the cooked rhubarb. Pour some of the crumble over until the rhubarb is completely covered with a thickish layer. Any remaining crumble can be frozen for other uses.

Bake until the crumble is crunchy – usually about 30 – 40 minutes (don’t worry if some of the rhubarb breaks through the crumble).

Serve hot with Greek yoghurt, cream or whatever else you choose to add some creaminess.

To use the left-over crumble:

Cut up or just halve any fruit e.g. apples, pears, banana, plums, peaches, etc. Put the fruit in a greased oven-proof dish and pour the crumble over. Bake at 180°C until crumble is crunchy. Serve as above.


© Alexandra Lawrence and Inspired Nourishment, 2014



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