Rhubarb crumble has to be one of my favourite desserts. It’s just about impossible to get it wrong. Unfortunately my husband doesn’t like rhubarb so making any dessert to share is just a waste of time. What I do instead is make a big bowl of stewed rhubarb with cinnamon, which keeps in the fridge for a few days and then just eat it when I feel like it. Often Nigella-style I just eat a few spoonfuls straight out of the fridge. Sometimes I mix it with plain yoghurt. Sometimes I heat some of it again in the microwave. Because it’s just for me I don’t tend to do anything too adventurous with it. In fact, I would say that making an individual-sized crumble is about as adventurous as it gets for me and rhubarb. As a crumble is usually made in a big dish to share It also feels nicely indulgent to make a crumble just for yourself, but if you do have people to share your rhubarb with, the ingredients could easily be increased to serve more people. Personally, there are some things I am quite happy not to share, and this is one of them.
Ingredients – Serves 1
2 tbsp stewed rhubarb
1 tbsp flour
1 tbsp porridge oats
1/4 tsp mixed spice
1/2 tbsp caster sugar
1/2 tsp soft brown sugar
1 tbsp roughly chopped pecans
How to Make Rhubarb Crumble
1. Grease the sides of a ramekin. Put the rhubarb in the bottom.
2. To make the crumble topping, rub all the ingredients, except the pecans and soft brown sugar, between your fingers so it resembles breadcrumbs. Stir in the pecans and then put on top of the rhubarb. Sprinkle the brown sugar on top.
3. Bake in the oven at about 180C for approximately 25 minutes or until the topping has browned.
4. Serve with yoghurt, custard, ice cream or cream.