Rhubarb and pineapple crumble
A delicious crispy, sweet crumble with a hint of bitterness from the rhubarb
Servings 8 servings
Calories 503kcal
Ingredients
For the filling:
- 300 g white sugar
- 35 g all purpose plain flour
- One teaspoon of vanilla extract
- 1 whole pineapple
- 1 kg of rhubarb
For the topping:
- 120 g of all purpose flour
- ½ teaspoon of salt
- 200 g of light brown sugar
- 125 g cup of cold butter cut into cubes
Instructions
- Pre-heat your oven to gas mark 5 (190C/375F).
- Get out an oven dish, I used a 40x27cm Pyrex roaster.
- Combine together the white sugar, plain flour and vanilla extract.
- Peel, core and separate your pineapple into chunks.
- Wash the rhubarb and remove both ends.
- Cut into one inch thick pieces.
- Add the pineapple and rhubarb to your filling mixture.
- Combine well.
- Pour this into your oven dish.
- Combine.
- Pour into oven dish.
- Combine together the four ingredients for your topping.
- Rub together by hand until you have a crumble consistency.
- Sprinkle this over the top of your rhubarb and pineapple mixture.
- Bake for approximately 40 minutes, checking around 35 minutes to avoid burning the topping.
- Serve and enjoy!
Nutrition
Calories: 503kcal