Jason Palin’s rhubarb crumble

Serves 4

50g plain flour
2 slices of Roberts brown bread with the crusts removed
50g unsalted butter
50g caster sugar
2 sticks of rhubarb peeled
Pinch of cinnamon


  • Cut the rhubarb into chunks and stew in a little water until soft
  • Place a layer of the stewed rhubarb in the base of a ramekin dish
  • Using a blender or food processor, blend together the slices of bread, flour, cinnamon, sugar and butter until you get a soft sandy mixture
  • Layer the crumble on top of the rhubarb and place in the oven until the rhubarb is bubbling and the crumble is crusty
  • Serve with vanilla ice cream or a small jug of double cream.