Swizzels

Swizzels

Rhubarb & Custard Crumble

We are kicking off with our Squashies take on a classic pudding – Squashies Rhubarb and Custard Crumble 😋😋Fancy giving it a go?


You will need:

  • 500g fresh rhubarb
  • 145g Squashies Rhubarb and Custard sweets
  • 8 tbsp caster sugar
  • 110g of butter, softened
  • 200g plain flour

Method:

  1. Preheat the oven to 180C/160C Fan/Gas 4.
  2. Wash and trim the ends from the rhubarb, then cut into 4cm lengths.Place on an oven try and sprinkle over half the sugar and 4 tablespoons of water.Roast for 10 minutes.
  3. Rub the butter into the flour then, mix in the remaining sugar to make the crumble topping.
  4. Add the Squashies Rhubarb and Custard sweets to the roasted rhubarb.
  5. Sprinkle the crumble over the rhubarb and the sweets and bake for 35–45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
  6. Allow to cool slightly before serving with double cream or ice cream.

Recent posts