Rhubarb and Rum Crumble

Everyone loves a rhubarb crumble. For me it brings back memories of Sunday tea at my nan’s house. This crumble is not for the kiddies - it is a proper grown up version with considerable rum punch! Don’t hold back on enjoying it with a luxurious and calorific side because let’s face it the diet was blown on just the crumble, so what the heck. The other two recipes this month are  bit more complicated so this one is a breeze.



  1. 2 cans of rhubarb, strained (using cans that are 245g

  2. when drained)

  3. 2 chopped stem ginger (the kind that comes in syrup)

  4. 2 bags of ready made crumble mix

  5. 2 teaspoons of cinnamon

  6. 100ml of spiced rum

  7. 100ml of rum

  8. 4 sprigs of rosemary

You can chose to use whatever flavour of rum floats your boat!



  1. Turn on the oven to 200 degrees.

  2. Using a little butter, lightly grease a baking dish - approximate size 20 x 30cm.

  3. Drain the rhubarb. 

  4. Put the drained rhubarb in the dish, add the ginger - spread evenly. 

  5. Sprinkle one teaspoon of cinnamon over the rhubarb.

  6. Sprinkle your topping mixture over the rhubarb.

  7. Bake for 40 minutes or until the top browns.

  8. Finally, sprinkle the second teaspoon of cinnamon over the top.

  9.  Now serve pipping hot with either thick double cream or decadent vanilla ice-cream. For those with a sweet tooth, add a sprinkle of demerara sugar.

Serves: 4 

Preparation Time - 10 minutes

Cooking Time - 40 minutes