Peaculiar Crumble



  • 3 stalks rhubarb
  • 50g peas
  • 1tbsp water
  • 2tbsp caster sugar
  • 1 1/2 tbsp preserved stem ginger in syrup

Crumble topping

  • 50g butter
  • 50g demerara sugar
  • 80g plain flour
  • 20g oats
  • A little demerara sugar to sprinkle
  • Ice cream to serve on the side


Preset oven to 200oc/180

Wash and trim rhubarb cut into chunks approx 5cm

Place rhubarb in a baking tray and add the water and caster sugar bake for 10-12 mins

Cook the peas and mash until smooth

Mix the rhubarb, peas and ginger in a bowl and taste

Place the butter, demerara sugar, flour and oats in a bowl and rub together to make a crumble mix

Spoon the rhubarb mixture into 4 ramekins so they are 3/4 full.

Spoon the crumble topping on the rhubarb and sprinkle with sugar and place in the middle of the oven for 10-15 mins until brown on top.

Serve with ice cream on the side


Recipe by: Jack Simms, Primary School

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