Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g (1 lb ) fresh trimmed rhubarb
- 75 g (3 oz ) caster sugar
- 2 tbsp water
- 150 g (6 oz) self-raising flour
- 75 g (3 oz) butter
- 100 g (4 oz) brown sugar
Directions
Preheat oven to 190°C (375°F / gas mark 5).
Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
While the rhubarb is stewing, combine the flour and butter in a bowl until it resembles fine breadcrumbs .
Stir in the brown sugar.
Place the cooked rhubarb in a deep pie dish (1 L / 2 pt ).
Spoon over the crumble topping and spread out evenly
Bake crumble for about 25 mins until the crumble is golden brown.