It is the most English of puddings and entirely irresistible. Follow Mike Robinson's recipe for rhubarb crumble, best served with a generous dollop of custard
Rhubarb crumble is the classic English pudding for good reason. There is no better use for the pink stems. Mike Robinson’s simple recipe for rhubarb crumble is best saved for a Sunday and served with an extra large jug of cream.
For even more rhubarb inspiration, follow The Field’s recipes. Rhubarb fool makes an excellent crumble alternative for warmer spring days. Or add chocolate for our irresistably fudgy chocolate and rhubarb brownies. Plus, rhubarb is almost indestructable and simple to grow at home in a kitchen garden. Follow our advice for homegrown pink stems, read how to grow rhubarb: rescuing old plants.
- 250g (9oz) caster sugar
- 1 kg (21⁄4lb) young rhubarb, chopped into 5cm sticks
- 1 cardamom pod
- 2 vanilla pods
- 250g (9oz) butter
- 500g (18oz) plain flour
- 200g (7oz) dark brown soft sugar
Start by putting the caster sugar and rhubarb in a shallow steel pan. No water needs to be added. Leave it on a very gentle heat to bring out the juice and melt the sugar. Add the cardamom and split and scrape the seeds out of the vanilla. Add those, too.
Meanwhile, melt the butter. Put the flour and brown sugar in a big mixing bowl, add the butter and rub together into crumbs. Place in the oven spread out on a big baking tray at 180˚C/350˚F/Gas Mark 4 for 15 minutes, turning every five. Remove from the oven and allow to cool.
By now the rhubarb should look sticky and done. Spoon it into a big dish and sprinkle the top with a generous layer of crumble. Pop in a hot oven until the top is crunchy and a bit golden. Serve with lovely, viscous, yellow Jersey double cream.