Rhubarb Crumble

Rhubarb crumble with Alpro custard

Heat the rhubarb and sugar in a pan

As it's the first of September and Summer is turning into Autumn, it's time for warm and comforting puddings like pies and crumbles, served with lots of creamy custard.

Rhubarb is still in season until the end of September so quick! get on with this tasty pud!

You can make your own crumble topping or cheat and buy a bag from the supermarket if you're pressed for time.

Makes 4 portions either in ramekins or a baking dish

Ingredients:

500g Rhubarb chopped into 2 inch pieces

150g Caster sugar (normal sugar will work fine, just add a couple extra tablespoons)

200g Self raising flour

100g very cold butter

60g Light brown sugar

or 

1/2 bag of pre made crumble mix

Preheat your oven to 200c/gas 6/400f

Put the chopped rhubarb in a large pan and add the sugar. Cover with a lid and simmer on a low heat for 10-15 minutes, until the rhubarb is soft, sweet and juicy.

When it's cooked, pour the rhubarb into your baking dish. If you're using the pre made crumble topping then spread it over the rhubarb until you have a 2cm thick layer.

If you're making your own then in a large bowl, add the flour and butter and rub or mix them together until it's crumbly, add the brown sugar and mix so it's all coated. You may need to add extra flour or sugar as you go so keep it handy.

When your crumble topping is done, spread it on top of the rhubarb until you have a 2cm thick layer.

Bake on the middle shelf of your oven for 30 minutes or until brown and bubbling.