Rhubarb and walnut crumble recipe | delicious. magazine
Debbie Major's rhubarb crumble is heavy on the fruit and a little lighter on the topping, to really showcase this seasonal ingredient.
Ingredients
- 100g walnut pieces
- 100g plain flour, plus 3 tbsp
- ½ tsp ground cinnamon
- 80g lightly salted butter
- 50g demerara sugar
- 1kg forced rhubarb, trimmed and wiped clean
- Pared zest ½ orange
- 1 tbsp finely grated fresh ginger
- 175g caster sugar
- Clotted cream to serve
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