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Rhubarb & mango crumble

April 4, 2012




  • 100g flour
  • 50g fat (margarine, butter)
  • 50g sugar

If you are making a large crumble or using a wide, shallow dish, you can increase the quantities. Just make sure you have flour, butter and sugar in roughly 2:1:1 proportions.


  • A few sticks of rhubarb
  • Some mango (tinned will do)
  • Some sugar (um, 100g? bit more, maybe?)
  • About half a teaspoon of vanilla essence.


1. Preheat the oven to 200 C.

2. Peel and chop the rhubarb into chunks no bigger than about 2cm long. Put them in a large saucepan and just cover them with water. Cook.

3. While the rhubarb is cooking make the crumble topping. Sift (or whisk) the flour into a large mixing bowl. Add the butter or margarine and rub the flour and fat together using your fingers only, until you get a sandy texture, similar to breadcrumbs. Stir in the sugar.

4. Once the rhubarb is just about cooked (i.e. starting to fall apart), add the mango, sugar and vanilla to the pan and stir it in. Spoon out as much excess liquid as you can into a mug. Taste a bit – if it’s too sharp, add more sugar. If not, set the mug aside for later 😉

5. Spoon the fruit mixture into an oven dish with a holey spoon. Spoon out a bit more excess liquid if you can.

6. Cover the fruit with the crumble and spread it evenly across the top.

7. Whack it in the oven for – um – about half an hour? 40 minutes? When the top looks kind of golden, it’s done.

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