Quick rhubarb biscuit crumble

    40 min

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

    22 people made this

    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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