Rhubarb crumble is one of my husband’s favourite desserts, and as rhubarb is in season for so much of the year, I’m happy to make it often.
A crumble topping is a useful recipe to know as it is easily adaptable. It has enjoyed a surge in popularity recently, as a topping for cupcakes and muffins, giving a good crunch and texture. The recipe itself is fairly adaptable too, by adding oats, substituting brown sugar for white, adding citrus zest or other spices.
Crumbles are good over rhubarb and apple, as the crunch gives a contrast to the soft fruit. I imagine summer fruits are excellent in crumbles too: peaches, nectarines, plums. Blackberries, blueberries, raspberries and strawberries work well in combinations too.
The basic proportions for a crumble are as follows: 1 butter: 1 sugar: 2 flour. It is one of the few recipes where I tend to use imperial measurements, and for my dish, I used 3oz butter, 3oz sugar and 6oz flour.
The method is simple: rub the butter into the flour until it resembles breadcrumbs. Then stir in the sugar and sprinkle the crumble over the fruit. Bake for 35 minutes at 160C.
Serve with custard, cream or ice cream.