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  • BBC Easycook

    Pretty in pink

    Mar 02, 2023 4 minutes

    MAKE OUR COVER RECIPE

    Rhubarb crumble

    ■Serves 4 ■Prep 20 mins ■Cook 1 hr VEGETARIAN FREEZABLE

    500g rhubarb, chopped into chunks the length of your thumb
     100g golden caster sugar

    FOR THE CRUMBLE TOPPING

    140g self-raising flour
     85g butter, chilled
     50g light brown muscovado sugar
     50g chopped walnuts (optional)

    1 Tip the rhubarb into a pan with the sugar. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour into a medium baking dish. Heat the oven to 200C/180C fan/gas 6.

    To make the topping, rub the flour and butter together with your fingers until

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