Rhubarb Crumble 🤤

This is such a comforting classic and works so well in the air fryer! The tangy rhubarb balances perfectly with the buttery, crunchy topping, and it’s ready in no time. I usually make mine using both drawers of my air fryer, but if you only have a single drawer, you can warm the rhubarb on the hob while the crumble topping cooks. I cook the crumble and rhubarb separately so the topping is nice and crispy. This works really well with tinned apples too 🍎

Ingredients

Method

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Step 1

In a bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Stir through the 40g caster sugar and demerara sugar until evenly combined, then set aside.

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For

2

M

I

1

tin

Rhubarb in syrup, 560g, drained, roughly 250g

4

tbsp

Rhubarb syrup

1

tsp

Caster sugar

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Notes

The crumble can be frozen before baking so you have it on hand when you want a sweet fix. Wrap it tightly before freezing, then defrost in the fridge and follow the cooking instructions when you need a sweet treat. It’ll keep for up to 3 months.

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