This recipe from Jamie Oliver's cookbook Jamie at Home is a classic rhubarb crumble recipe with a twist. Possibly the best dessert in the entire world! Tart, sweet, and with the best crumble topping I have made yet. In this article, I show you how to bake rhubarb pie with homemade shortcrust pastry. I have also included a recipe for rhubarb crumble. Grease an ovenproof dish with a little butter. You don't need to thaw the topping before proceeding. I usually halve the recipe but I am including the full amount here. Adding fresh ginger and rolled oats makes the best crumble mix ever. There are step-by-step instructions with plenty of photos and videos for these dessert recipes. It is from Nigella Lawson's cookbook Feast.

It can be made in advance (the crumble topping separate from the rhubarb) and stored in the fridge or freezer. Crumble tends to shrink once it’s cooked, hence be generous with the filling. It's an absolutely delicious combination of flavors and really nice served with thick Jersey cream or cold custard Clean the rhubarb and chop into slices, about 1,5 cm/ 0.6 inch thick. I usually halve the recipe but I am including the full amount here.

Possibly the best dessert in the entire world! Jamie Oliver’s rhubarb apple crumble . FILLING 400g rhubarb 1 vanilla pod or ½ teaspoon vanilla paste 75g golden caster sugar 2 teaspoons cornflour. HOW TO MAKE RHUBARB CRUMBLE. Preheat the oven to 200ºC/400ºF/gas 6.

Following his advice, don’t be afraid to pile up on the ingredients in this apple and rhubarb recipe.

Peel the apples, remove the core and chop the apples into chunks. You don't need to thaw the topping before proceeding. CRUMBLE 100g cold unsalted butter, plus extra for greasing 150g plain flour 50g golden caster sugar. While cooking my apple and rhubarb recipe, I took inspiration from Jamie Oliver’s rhubarb crumble which you can find here. Instructions. Perfect rhubarb crumble Prep 10 min Chill 10-20 min Cook 40 min Serves 6-8 800g rhubarb 40g demerara or white sugar 25g skin-on almonds , roughly chopped (optional)

Rhubarb is in season from early to mid-spring (from around April) until September, which means we get quite a long window to use it in desserts like delicious rhubarb crumble.

Serves 4. It is from Nigella Lawson's cookbook Feast. There is also a video of my mother making this rhubarb tart.

It can be made in advance (the crumble topping separate from the rhubarb) and stored in the fridge or freezer. Tart, sweet, and with the best crumble topping I have made yet.