Rhubarb Crumble

• 분량: 2

재료

Filling

350 g rhubarb, cut into ~2.5 cm pieces (slightly less to avoid too much juice)

80 g caster sugar (adjust to taste)

1 level tsp cornflour (helps thicken juices without gumming)

Crumble topping

100 g plain flour

80 g cold butter, cubed

50 g caster sugar

방향

Ahead of time

Mix rhubarb with sugar, cover, and refrigerate.

Make crumble topping: rub butter into flour until coarse crumbs remain, stir in sugar, cover, refrigerate.

Just before baking

Preheat oven to 190 °C (fan 170 °C).

Sprinkle cornflour over rhubarb and toss gently.

Spread crumble loosely on top — do not press down.

Baking

Bake for 40–45 minutes, until fruit bubbles and edges start to brown.

For extra crisp topping:

Move dish to the top third of the oven last 5–10 min

Optional: switch to grill (broil) medium for 1–2 min, watching closely

Serving

Let rest 5–10 min — the topping firms as juices settle.

Serve warm with cream, custard, or ice cream.