Rhubarb Crumble with a twist

Rhubarb crumble is one of our favourite Spring time desserts. This time, we've teamed up with Chris Golding of PAN-TECHNIC'ON, who shares his favourite recipe for a Rhubarb crumble with a twist. 


Rhubarb crumble



For the filling;

-1 large bunch of rhubarb, peeled and cut into 1cm pieces

-3 tbspn rosewater (optional)

-2 tbspn orange blossom water (optional) 

-2 tbspn water

-The seeds of 1 vanilla pod (or 1 tspn of vanilla extract)

-50g demerara sugar


For the crumble topping…

-150g plain flour

-150g rolled oats

-150g unsalted butter, room temperature, diced

-150g caster sugar




-Mix together the ‘filling’ ingredients and place in a suitable sized baking dish

-Combine the ‘crumble topping’ ingredients, and in a large bowl rub together with both hands, allowing the mix to run through your fingertips, repeat this process until the mix resembles light breadcrumbs

-Cover the rhubarb mixture with the crumble topping and place in a preheated oven at around 180 degrees for 30 minutes

-Allow to cool slightly, sprinkle with caster sugar and serve with either ice cream, clotted cream or custard


Happy cooking!