You know we love our mini crumbles right? Quick, easy, delicious and perfect for a little naughtyness after dinner! This one is a very seasonal version with some beautiful pink rhubarb bought at the same time as the celeriac from this post.
To make two little ramekins of spring you’ll need:
- 1 long stick/2 sticks of rhubarb, chopped into roughly 2 inch pieces
- Sugar, to taste
- 20g unsalted butter, cubed
- 30g plain flour
- (optional: small handful of oats)
Pop the rhubarb in a small saucepan with a splash of water and add 1 tbsp of sugar to start with. Once it’s bubbling give it a taste and add as much sugar as you want, we think ours had about 2 tbsp of sugar in. Preheat the oven to 180°C while the rhubarb bubbles away for about 10 minutes.
To make the crumble topping rub the butter into the flour with about 1 tsp of sugar and add in the oats if using until you have a lumpy-sand texture. All that’s left to do is divide the rhubarb compote between two ramekins, top with the crumble and bake for about 15-20 minutes. We served ours with a little scoop of vanilla icecream on top for extra indulgence!
Go on… treat yourself this weekend!
Fats and Bird 