Riverford Wicked Leeks
Rhubarb crumble recipe image

Print Rhubarb crumble

A very easy, five-ingredient recipe. This is a versatile way to enjoy this quintessential English winter fruit: you can add in any other fruit you fancy, from oranges to apples and dates, or try a shake of cinnamon or few drops of vanilla essence. This dessert is very easy to make and a great excuse for eating lot of cream or custard. Replace the flour with oats and fine oatmeal for a gluten free alternative.


  • 2-4 rhubarb stalks, cut into slices 2cm thick
  • 50g soft light brown sugar
  • 150g rolled oats
  • 100g butter
  • 165g plain flour


  1. Preheat oven to 180°C/Gas 4. Place the rhubarb in a deep pie dish. Sprinkle half the sugar on top.
  2. Put the oats, butter and remaining sugar and flour in a food processor and pulse until the mixture starts to come together.
  3. Spread the crumble over the fruit and bake for 35-40 minutes until the rhubarb is tender and the crumble is browned. Serve with clotted cream.
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