Rhubarb Crumble

Deliciously sweet rhubarb with a crunchy topping - the perfect pud.

The slow cooker isn't just for savoury! Crumble is a classic pudding which cooks well in a slow cooker. The fruit is stewed for a longer time so it stews in all the sugar and juices, whilst the topping goes nice and crunchy.

This can also be made with other fruit (apples, pears, plums, cherries, gooseberries, raspberries), I added some raspberries from my garden to mix it up a bit. I love serving mine up with custard but can also be enjoyed with ice cream, cream or just on its own.

Rhubarb Crumble

Serves 4

Ingredients

For the rhubarb mix

• 2 large sticks of rhubarb

• 100g caster or light brown sugar (or a mix of both!)

For the crumble topping

• 100g unsalted butter

• 200g plain flour

• 100g caster sugar

• 50g demerara sugar

Directions

1. Chop the rhubarb into rounds and add to slow cooker

2. Add the sugar to the slow cooker and mix with the rhubarb

3. To make the topping put the butter (cubed) and flour into a bowl and mix using your finger tips pinching the flour and butter together until it looks like fine breadcrumbs (this can be done in a food processor if you want to save time)

4. Mix the castor sugar into the topping mixture

5. Scatter the crumble mixture into the slow cooker so it covers all of the rhubarb, scatter over the demerara sugar

6. Place the lid on the slow cooker with a tea towel underneath the lid and cook on low for 3 hours

7. Remove the lid and tea towel from the slow cooker and cook for a further 30-45 minutes before serving