Rhubarb Crumble

An authentic Scottish recipe from www.clans.org.uk


- one and a half pounds raw rhubarb
- grated lemon and orange rind to taste
- 4 ounces demerara sugar (one cup light brown sugar)
- teaspoon mixed spice (allspice)
Crumble Top
- 6 ounces plain flower (two cups)
- 3 ounces butter
- 3 ounces caster sugar (scant half cup granulated sugar)
- grated rind of one lemon
- one teaspoon ground coriander
- one teaspoon mixed spice (allspice)


  • Clean and chop the rhubarb into pieces and put in a 2-pint pie dish.
  • Add all other filling ingredients and stir.
  • Sift the flour into a large mixing bowl and rub in the butter till it looks like small breadcrumbs.
  • Add the grated lemon rind, coriander, sugar and spices and mix well.
  • Spread the crumble topping over the rhubarb.
  • Bake in a pre-heated oven at GasMark6/200C/400F for thirty minutes till golden brown.
  • Serve hot with custard (or ice cream).

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