Christina’s rhubarb crumble

Blog post by Christina Howie, one of our core garden volunteers.

I began volunteering at garden almost 3 years ago when I retired. I live near by so often walked past garden with my dog and thought it would be a good way to get myself doing something to keep me fit, meet new people and do my bit for my local community. Getting the produce from the garden was an added bonus and I have had fun since finding recipes to use the produce, but the recipe I have chosen is an old favourite.



I have always liked rhubarb and so have kept a special eye on the rhubarb patch in garden and have made sure I pick it regularly just to maintain the stock of course!!!
This recipe is the recipe I was given in my first Home Economics Exam at Aberdeen Grammar School in 1970s, hence imperial measurements!!! We were given choice of rhubarb or apple and I was only one to take rhubarb so as all my classmates had to peel and core etc all I had to do was wash and chop so was finished much earlier and much less stressed!!

Recipe: filling

  • 1 lb Rhubarb
  • 3 oz sugar

Recipe: Crumble topping

  • 4 oz Plain flour
  • 2 oz margarine or butter
  • 1.5 oz sugar

Method:

  1. Wash and cut rhubarb and place into pie dish in layers with the sugar.
  2. Sift the flour into a mixing bowl; cut and rub margarine/butter until it looks like fine breadcrumbs.
  3. Add the 1.5 oz of sugar and continue to rub until the mixture forms very fine clumps.
  4. Pile the crumble mixture ontop of the rhubarb, spread evenly to cover and press well down.
  5. Place the pie dish on a baking tray and bake in the centre of the oven.
  6. Test to see if rhubarb cooked. Topping should be golden brown.

Bake crumble at 350F/180C for 25-30mins.

Trimmed rhubarb sticks on a chopping board
Rhubarb sticks
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