Rhubarb Crumble Recipe


  • 1

    Preheat the oven to 180°C/350°F/Gas 4.

  • 2

    Put the rhubarb on a baking tray.Sprinkle with the sweet white wine and caster sugar and roast in the oven for 10 minutes or until softened.Remove from the oven and leave to cool.

  • 3

    Spoon the roasted rhubarb into an ovenproof dish, about 4cm deep.

  • 4

    To make the crumble topping, rub the butter into the flour using your fingertips until it resembles coarse breadcrumbs(this could be done using the pastry blade on a food processor). Stir in the ground almonds and demerara sugar.Sprinkle the crumble topping over the rhubarb and bake for 35-40 minutes or until the top is crisp and golden.

  • 5

    Heat the Classic Hot Chocolate in the microwave on a low setting, stirring every 15 seconds, until warm.

  • 6

    Remove the crumble from the oven and serve with the chocolate sauce.

Serves: 4 people
  • Ease of preparation: Easy
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Total time: 55 minutes


  • 10 sticks of rhubarb, cut into 7.5cm pieces
  • 4 tbsp sweet white wine (or water)
  • 6 tbsp caster sugar
  • 110g chilled butter, diced
  • 140g plain flour
  • 40g ground almonds
  • 110g demerara sugar
  • 150ml Classic Drinking Chocolate

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