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Rhubarb Crumble - Serves 4

Preparation time: 20 minutes

Cooking time: 45 minutes


  • 10 sticks of rhubarb
  • 8 tbsp caster sugar
  • 1 tsp ground ginger
  • 110g butter, softened
  • 110g demerara sugar
  • 200g plain flour


  1. Get the Wood Fired Oven hot on your Kadai Firebowl.
  2. Cut the rhubarb into 7cm lengths and place on in a Skillet. Sprinkle with 4 tbsp of water and the caster sugar then roast in the Wood Fired Oven for 10 minutes.
  3. Remove the rhubarb from the Wood Fired Oven, sprinkle the ginger over and mix well.
  4. In a bowl rub the butter into the flour, then mix in the demerara sugar to make the crumble topping.
  5. Layer the topping over the roasted rhubarb and bake in the Wood Fired Oven for 35-45 minutes, or until the crumble topping is golden-brown and the filling is bubbling.
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