Rhubarb and Almond Crumble


Prep time: 
30 minutes


Rhubarb and almond crumble


  • 300g rhubarb washed, leaves removed and cut into 2.5 cm chunks
  • 35g golden caster sugar
  • 35g whole almonds, skin on
  • 25g butter
  • 60g self raising flour
  • 1 teaspoon ground ginger
  • 35g demerara sugar


  • Put the flour and almonds in a food processor, process to break up the almonds, but not too much. Add the butter, demarera sugar and ginger, process again till it resembles crumbs.
  • Toss the rhubarb and caster sugar together. Butter an oven proof dish and spread the rhubarb over the bottom. Spread the crumble mixture over the top and press down.
  • Bake in the centre of the oven at 200c. for 30 to 35 mins.
  • Serve with cream or custard.
  • Notes

    Photo Credit: Jonny Hughes @jonny2love
    Copyright ©2024 Local Greens | Site managed by Natty Web Development