Rhubarb crumble is a warming fruity pud with a sweet crunchy topping, an ideal treat for the family after a Sunday lunch.

Preheat your (fan assisted) oven to 170°C. Put the chopped rhubarb and the first 50g of sugar into the baking dish. Stir so that the sugar coats the rhubarb pieces. Into a large mixing bowl put ...

The humble crumble is given a fresh new edge with this nutty topping which has plenty of crunch and flavour. The hazelnuts and cashews form a good base with coconut oil, and malt syrup sticks it ...

If you like rhubarb in desserts, you’ll love Claire Thomson’s custard cake, which remixes the classic crumble combination ... hear a word against it… the best illicit spoonful, fridge ...

Not only can we enjoy the more traditional delight of an unbeatable dessert like rhubarb crumble, but also use rhubarb in savoury dishes, with minimal sweetening. It adds an almost lemony touch to ...

There he shared with us his recipe for strawberry and rhubarb crumble, a delicious seasonal recipe made using the best of British and French ingredients - with French Gariguette strawberries and ...

Forced rhubarb is sold from January until March, when outdoor-grown rhubarb takes over. The latter can become coarse in late summer. Choose pert looking stems and avoid any limp or slimy-looking ...

I love the generous crunchy topping on the fruit crumble, which is bursting with wintery flavours. I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home ...

The crumble can be baked straight away or chilled for up to 24 hours before baking. Most packs of rhubarb weigh about 400g/14oz so that is the quantity in the recipe, but if you’re growing your ...

Mix the orange juice with the vanilla paste, honey and zest and pour over rhubarb Bake for 15 mins or until just soft. Set aside. To make crumble: Place oats, flour, cinnamon, walnuts, sugar and ...