Rhubarb Crumble Buttery Topping (Print Version)

# Ingredients:

→ Crumble Topping

01 - 225g plain flour

02 - 175g chilled butter, cut into cubes

03 - 100g caster sugar

→ Filling

04 - 900g rhubarb, trimmed and wiped clean

05 - 175g caster sugar

→ To Serve

06 - Clotted cream

# Instructions:

01 - Place the plain flour and chilled butter into a food processor and pulse until the mixture resembles coarse breadcrumbs. Alternatively, place both ingredients into a bowl and rub together with your fingertips until clumpy. Stir in 100g caster sugar.

02 - Cut the rhubarb into 2.5cm pieces. Place the pieces into a bowl, add 175g caster sugar, and mix well. Set aside for 15–20 minutes, stirring occasionally, until slightly moistened.

03 - Preheat the oven to 190°C/Fan 170°C. Spread the rhubarb mixture evenly over the base of a shallow ovenproof dish. Sprinkle the crumble topping over the rhubarb. Bake for 45–50 minutes or until the rhubarb is tender and the topping is golden brown.

04 - Serve warm with clotted cream.

# Notes:

01 - Early forced rhubarb is recommended for its natural sweetness and delicate skin, which balances the tart flavor of the filling.

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