Quick rhubarb biscuit crumble

Quick rhubarb biscuit crumble


9 people made this

About this recipe: This dessert is a fabulous way to use up stale or broken biscuits. They make the most delicious topping for tart, tangy rhubarb.

Maggie Pannell

Serves: 4 

  • 675g rhubarb, chopped
  • 75g caster sugar
  • grated zest and juice of 1 orange
  • 200g digestive biscuits
  • 50g hazelnuts, roughly chopped

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat the oven to 190°C (gas 5). Toss the rhubarb with the sugar, orange zest and juice in a bowl, then divide among four shallow heatproof dishes.
  2. Place the biscuits in a plastic bag and crush with a rolling pin. Combine with the nuts and sprinkle evenly over the fruit.
  3. Bake for 25–30 minutes or until the fruit is tender. Leave to cool for a few minutes before serving.


*Variations are numerous. Use other fruits, like sliced apples or mixed berries, different nuts, or alternative biscuits like gingernuts. *If the biscuits are soft, crisp them up in a hot oven for 5 minutes before turning into crumbs.

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