Oh I love rhubarb!
If the oven is on for a roast I like to pop a crumble in to make the most of the heat.
The crumble topping can be made and frozen for a future speedy pudding so I normally make double and freeze half for another day.
Serves 6.
Ingredients
800g rhubarb, cut into 1cm pieces
2 tablespoons caster sugar
200g gluten free plain flour
100g butter, diced
60g sugar
Method
Preheat the oven to 190 degrees Centigrade.
Grease your baking dish and fill with the rhubarb.
Sprinkle over the 2 tablespoons of caster sugar.
In a large bowl, rub the butter into the flour until it resembles breadcrumbs, add the sugar and stir through.
Spoon the crumble topping over the rhubarb.
Pop in the oven and bake for 30-40 mins until the crumble is golden and the rhubarb juices are bubbling.
Cooking Up The Pantry 
Oh how I’d wish I’d find rhubarb in South Africa…
I manage to grow it in the garden here in Western Australia ZiggyScribe!I think that we have a similar climate to SA but it does need to be in the shade during the very hot summer months. 🙂 Ros
Thank you for that info Ros! 😀
This is my favorite pie! Love it!
Thanks Andrew! 🙂 Ros
I love rhubarb too! Growing up, my mom had rhubarb plants in our back yard. When we would move, she would dig them up and bring them to our new house!
Marcey
Your mum had the right idea Marcey! I can remember being a wee girl growing up in Scotland and we would pull the rhubarb in the garden and eat it raw, dipping it in sugar! 🙂 Ros
Mmm love a good crumble and rhubarb is definitely one of the best!
Crumble is the best! 🙂 Ros
I love the simplicity of this dessert – I have some rhubarb in the fridge just waiting to be made into this…..
Enjoy Laura! 🙂 Ros
Oh yum! I’m always looking for rhubarb recipes and this one sounds perfect!
Nice and easy too Brooke, enjoy! 🙂 Ros