Rhubarb Crumble

Rhubarb Crumble

Rhubarb crumble is one of those old fashioned dishes that I'll never tire of. One of the best things about this comforting dish that virtually takes no time to prepare.

6 Portions
Prep: 5 minutes
Cook: 15 minutes



  • 800g rhubarb stalks
  • juice and rind of 1 orange
  • 100g caster sugar or brown sugar
  • 1 vanilla pod


  • 75g oats
  • 75g digestive biscuits, crushed
  • 25g plain flour
  • 75g butter, melted
  • 50g soft dark brown sugar
  • 1 tsp cinnamon
  • pinch grated nutmeg

To Serve

  • clotted cream, whipped cream or vanilla ice-cream


  1. Rhubarb: Slice the rhubarb into 3cm pieces. Place the rhubarb in a saucepan with the sugar, orange rind and juice. Place the pan over a moderate heat for 3-5 minutes until the rhubarb is soft but still holds together. Remove the rhubarb from the heat and distribute among 6 ramekins or a similar oven proof dish.
  2. Crumble: Place all the ingredients together in a bowl and mix them together until well combined. Spoon the crumble over the rhubarb.
  3. To Cook: Preheat an oven to 200°C. Place the rhubarb crumble in the preheated oven for 10-15 minutes or place them under a hot grill for 5-7 minutes if the rhubarb is still warm.
  4. To Serve: Serve the hot rhubarb crumble with clotted cream, whipped cream or vanilla ice-cream.