Rhubarb Crumble

There isn’t much to eat from the garden at the moment.  The Rhubarb however has been growing well.  Rhubarb is a great crop to grow in those areas of the garden that don’t get much sun. I have a couple of varieties growing.  The variety used here is Timperly early.  We probably all cooked a crumble at school   But here’s my recipe



We like a lot of crumble so if you like less crumble these values can be halved.

200g Unsalted butter
100g Self raising flour
75g Granulated sugar
100g Porridge oats


500g Rhubarb
2 tablespoons water
1/2tsp ginger
4 tsp sugar  (add more to taste)


  • Slice the rhubarb into 1 cm sections and place into a pan with the sugar and water.
  • Add the ginger
  • Simmer until the rhubarb has softened but before the Rhubarb completely collapses,
  • Rub the flour and the butter together then add the sugar and Oats.
  • Place the Rhubarb mix into an oven proof dish and cover with the crumble mix.
  • Bake in the oven at 190 o  C for 30 minutes.
  • Serve with Ice cream or custard.

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We moved into this house in 2013. At that time the garden was a blank canvas, This blog is a scrapbook of my gardening journey. Something I can look back on and remember the highs and lows, something that perhaps other people will enjoy reading and hopefully commenting on along the way.

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