Currant and Rhubarb Crumble Recipe

Ingredients:

• 500g rhubarb, chopped
• 200g currants
• 80g caster sugar
• 1 lemon, zest only
• 125g butter, softened
• 125g plain flour
• 50g oats
• 50g demerara sugar
• 1 tsp cinnamon

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
2. In a large bowl, mix together the rhubarb, currants, caster sugar, and lemon zest. Pour into a baking dish.
3. In a separate bowl, rub the butter, flour, oats, demerara sugar, and cinnamon together until crumbly. Scatter over the top of the fruit mixture.
4. Bake for 35-40 minutes until the crumble is golden brown and the fruit is tender.

Verdict:

This currant and rhubarb crumble is a perfect combination of sweet and tart. The crumbly topping complements the soft fruit perfectly.

Serving Suggestions:

Enjoy this crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream.