Ode to Nigella 10 – Rhubarb Crumble

I lurve crumble. I love any fruit dessert, but crumbles are so good – warm goodgy fruit, crisp crumbly topping, bubbling juices. I mean, what is not to love. It was hard for me to actually follow a recipe for this, to resist the urge to add some oats to the crumble topping, a smattering of cinnamon, but, as we all know, Nigella does know best.

Rhubarb Crumble

  • 1kg rhubarb, to give 750g when trimmed and chopped into 1cm lengths
  • 50g caster sugar
  • 1tblsp butter
  • 1tblsp best quality real vanilla extract
  • 1tblsp cornflour
  • 150g plain flour
  • 1tsp baking powder
  • 110g unsalted butter, cold and diced
  • 3tblsp vanilla sugar
  • 3tblsp demerara sugar
  1. Preheat the oven to 190C
  2. Combine the rhubarb, sugar, butter, vanilla and cornflour in a saucepan and cook for about five minutes until it all oozes together
  3. Tip into a pie dish, about 21cm across and 4cm deep
  4. Combine the flour and baking powder in a bowl and rub in the butter
  5. Fork through the sugars
  6. Strew over the top of the rhubarb
  7. Bake 35-45 minutes until the filling is bubbling and the topping is browned
  8. Serve with custard*, cream or ice cream.

* I even was making Nigella’s custard tonight but when I tasted the milk and cream mixture (to test it was almost at boiling point) I realised the cream had spoiled on the way home from the supermarket (we’d gone the long way home around the lake with two stops at two parks along the way).

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