Rolled oats are a must for a good crumble topping. I don't add a lot of sugar, feel free to add more if you are a sweet tooth.
61 people made this
700g rhubarb, sliced into 2cm cubes
120g caster sugar, more as needed
1 tablespoon lemon juice
85g cold butter
120g light brown soft sugar
4 tablespoons rolled oats
50g plain flour
1 pinch salt
¼ teaspoon ground ginger
1 pinch ground cloves
Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 190 C / Gas 5.
In a bowl, mix the rhubarb with caster sugar and lemon juice. Add to a large ovenproof dish and spread evenly.
Dice the butter and add to a bowl. Add brown sugar, oats, flour, salt and spices and rub between your fingertips to a crumb-like consistency. Evenly spread over the rhubarb and bake in the preheated oven until lightly browned and bubbly, 50 to 60 minutes. As a precaution, place an empty ovenproof pan on the oven rack below to catch any drips.