Tinned Rhubarb Crumble 

Page 2 of how to make a Rhubarb Crumble on my website, this time via tinned fruit. Its the same recipe virtually! 

Rhubarb Crumble.mp3


  • * 1 Tin of Rhubarb * 4 tbsp water * 6 tbsp caster sugar * 65g/2oz butter, softened * 110g/4oz demerara sugar 90g/3oz Porridge Oats * 90g/3oz Plain Flour *

    To serve * Double cream or Custard


    1. Preheat the oven to 180C/350F/Gas 4.

    2. Gently heat the knob of butter in a pan

    3. When the butter is melted, add the Porridge oats to the mixing bowl along with the demerara sugar and mix with the butter, covering all the mixture well. The flour should bond the topping all together.

    4. Open the tin of Rhubarb, drain very well and add the fruit to the base of the tin/bowl along with the sugar which should be spread evenly.

    5. Add the crumble mixture on top, into the middle first and spread to the sides.

    6. Bake for 25- 30 Minutes or until it is golden brown on top. 7. Let it cool before serving.