Rhubarb Crumble with Nutmeg and Pistachios

I adore rhubarb and am loving the fact that recipes using the stuff currently abound. I was drawn to this one because of the inherent feeling of comfort that comes with a crumble pudding and because of its sheer simplicity. Then to the flavour: that fabulous tart sweetness that is unique to rhubarb, topped with a lovely, gently spiced crunchy crumble mixture that is an absolutely superb foil to the sweet filling – perfect for a cold winter’s day and ridiculously quick and easy: fast comfort food!

Serves 6

What you need…

for the rhubarb

1 x 2-litre ovenproof dish, buttered

800g rhubarb, trimmed and chunked into 3cm lengths

75g golden caster sugar

2 tablespoons self-raising flour

for the crumble

150g self-raising flour

150g golden caster sugar

150g ground pistachios

1 teaspoon freshly ground nutmeg

150g unsalted butter, chilled and chunked

What to do…

Preheat your oven to 200˚c / 400˚ / gas 6.

Toss the rhubarb in the sugar and self-raising flour and arrange in the bottom of your ovenproof dish.

Tip all of the crumble ingredients into your food processor whizz to crumbs that are just starting to stick together. Scatter evenly over the rhubarb. Pop into the oven and bake for 30-35 minutes or until the top is golden and crisp and the luscious juices are starting to bubble up the sides.

Serve with a dollop of ice-cream, a smothering of warm custard or a swirl of double cream. Enjoy this stupendously simple, delicious pud!

Inspired by…

You magazine (Mail on Sunday)

How easy…


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