Minty Rhubarb Crumble

Minty Rhubarb Crumble is everyones favourite with a refreshing twist..
From children to the grandparents they all love the flavour of the slightly tarty Rhubarb, the freshness of mint and the sweet crumbly topping served with lashings of homemade vanilla custard.

For a luxury twist add the optional chocolate chips.

Baking with home grown food is amazing because the flavours are better than shop sold desserts. Also you can enjoy a sense of acheivement when baking and eating the ‘fruits’ of your labour.

What you will need to make Minty Rhubarb Crumble.

  • Pan
  • Baking dish 6-8 inch or 15-20 cm
  • Kitchen scales
  • Knife
  • Mixing bowl
  • Tablespoon, teaspoon and fork

Ingredients

  • Rhubarb approx 650 to 750 gram or 1 1/2 pound
  • Handful of fresh Mint leaves roughly chopped.
  • Caster Sugar 100g or 3 1/2 oz
  • Lemon Juice 1 to 1/2 teaspoon

Luxury Crumble Topping

  • Plain flour 140g or 5 oz
  • Rolled oats 50g or 1.75 oz
  • Caster sugar 45g or 1 1/2 oz
  • Unsalted butter 120g or 4 oz
  • Chocolate chips 20 gram or 3/4 oz (Optional)

Preheat oven to 220C/425F/gas mark 7

How to make crumble topping.
  • Add the flour and castor sugar to a mixing bowl.
  • Cut the butter and rub into the flour mixture until it resembles course crumbs.
  • Add rolled oats to the course crumbs and mix.
  • At this stage you may add and mix in the optional chocolate chips, if you do it is advisable to cover crumble with kitchen foil when you bake it. Because this will reduce the chances of the chocolate burning.
  • Place bowl in a cool place or in the fridge if kitchen is too warm.
Making the Minty Rhubarb crumble.
  • First wash the Rhubarb. Cut in approx 1in pieces.
  • Add the Rhubarb, castor sugar and lemon juice with 1 tablespoon of water to a pan.
  • Gently heat on a medium heat slowly bringing to a boil once it hits boiling reduce heat to bring ingredients to a simmer and simmer for about 10mins or until Rhubarb is soft. Allow to cool.
  • Next, add the cooked ingredients to the baking dish and evenly sprinkle the washed chopped mint leaves over the top then sprinkle with 1/2 tablespoon of castor sugar.
  • Finally add the crumble topping you made earlier.
  • Bake in the oven for about 25-30 mins until topping is golden brown.

Makes 4-6 portions or 2 very generous portions.

Check out the Minty Rhubarb Sorbet recipe.

E&OE

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