Classic rhubarb crumble

Rhubarb crumble is simply divine, utterly irresistible and, for me, one of the very best desserts. It’s all thanks to that wonderful contrast between sweet and tart flavours. A crisp, buttery crumble topping with warm, tender rhubarb and its delicious juices underneath. It’s one of my greatest weaknesses…

Ingredients for the rhubarb filling:

• 750 g rhubarb, cut into 1 cm pieces
• 50 g caster sugar
• 1 tablespoon butter
• 1 tablespoon vanilla extract
• 1 tablespoon potato starch or cornflour

Place the chopped rhubarb into a saucepan with the sugar, butter, vanilla extract and starch. Stir everything together and cook gently over a low heat for about 5 minutes, until the butter has melted and the mixture becomes beautifully pink and glossy.

Transfer the filling to a baking dish approximately 25 cm in diameter. If the dish is not completely leakproof, wrap the outside with aluminium foil to prevent any juices from escaping.

Ingredients for the crumble topping:

• 150 g plain flour
• 110 g butter, at room temperature
• 3 tablespoons vanilla sugar or caster sugar
• 3 tablespoons demerara sugar

Place the flour into a bowl. Add the softened butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Add both sugars and continue rubbing lightly between your fingers until combined. Sprinkle the crumble mixture evenly over the rhubarb filling.

Bake at 190°C for approximately 35 minutes, or until the crumble topping is golden brown. Some of the rhubarb juices may bubble up through the topping during baking – this is perfectly normal.

The crumble can be served warm or chilled. Both the rhubarb filling and the crumble topping can be prepared in advance; however, they should not be combined until you’re ready to bake the dessert.

Serve with custard, whipped cream or vanilla ice cream.

Enjoy!

Adapted from the recipe in Feast by Nigella Lawson.