Rhubarb crumble

Name: Rhubarb crumble
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 1 tablespoon hazelnuts, toasted and roughly chopped; 60 g (2 oz) wholemeal flour; 2 tablespoons strawberry jam; 650 g (1 lb 5 oz) trimmed rhubarb, cut in 2.5 cm (1 inch) slices; 90 g (3 oz) unsalted butter, chilled and cut into cubes; 105 g (3½ oz) caster or demerara sugar; 60 g (2 oz) plain flour; 1 tablespoon pumpkin seeds, toasted; 2 tablespoons demerara sugar

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Puddings

By Le Cordon Bleu

Published 2000

About

This simple pudding is a great way to use up a glut of ripe, in-season fruit. In this version, tangy rhubarb perfectly complements the buttery, short topping.

Ingredients

2 tablespoons strawberry jam
650 g (1 lb 5

Dessert
Vegetarian

Method

Place the strawberry jam in a wide, shallow pan with 2 tablespoons water, then add the rhubarb in a single layer with the 2 tablespoons of demerara sugar. Bring to the boil, then