Rhubarb Crumble

This is one of the finest and most nostalgic British puddings. Our homegrown rhubarb is available from springtime to make this comfort food classic!


For the filling:

  • 500 g fresh rhubarb - rhubarb shrink downs when cooked
  • 100 g demerara or caster sugar


  • handful of sultana's - Farmer Chris 'always' adds a large sprinkling of sultana's to any rhubarb crumble. He says he just wouldn't taste the same without them!
  • 25 g skin-on almonds, roughly chopped

For the crumble topping:

  • 150 g plain flour
  • 75 g ground almonds
  • 100 g butter - unsalted butter, grated or diced
  • 50 g demerara sugar


  • Heat the oven to 200°C/400°F/gas 6. Chop the rhubarb into roughly 3cm lengths and put it in a medium sized baking dish, just big enough to hold it all. Sprinkle with the sultana's (optional). Pour over the sugar and toss together well.
  • Put all the ingredients for the topping into a large bowl and rub together until lumpy but fairly well combined. Wet your hands with cold water and briefly mix until you have large clumps of dough. Freeze for 10 minutes or chill for at least 20 minutes and up to 48 hours.
  • Tip the chilled crumble mix over the top of the fruit, shake the baking dish to level it off, then bake for 30 minutes. Scatter over the chopped almonds, and bake for 10 minutes more, until golden.
  • Serve with custard or cream.