Amaretti Rhubarb Crumble

Amaretti Rhubarb Crumble

Yield: 9-inch

Prep Time:20 minutes

Cook Time:40 minutes

Delicious sharp rhubarb sweetened with vanilla sugar, and topped with a sweet amaretti crumble topping. Comfort food at its best.


  • 500g rhubarb
  • 50g vanilla sugar
  • 200g plain (all-purpose) flour
  • 130g unsalted butter, chilled and cubed
  • 100g demerara sugar
  • 50g amaretti biscuits


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Peel (if needed) and trim the rhubarb into 5cm (2-inch) pieces. Place on a baking tray, sprinkle with the vanilla sugar and bake in the preheated oven for about 10 minutes until just tender. Remove from the heat and cool.
  3. To make the crumble, combine the flour, butter, demerara sugar and biscuits into the bowl of a food processor and pulse until you have a crumble texture.
  4. Spoon the rhubarb into a 23cm (9 inch) round dish, sprinkle over the crumble topping and bake for 30-35 minutes until the fruit is bubbling and the crumble is golden.
  5. Leave to stand for 5 minutes before serving with extra-thick cream, ice cream or classic custard.


Demerara sugar in the UK is very similar to the US turbinado sugar. However, you can easily substitute with light brown sugar instead.