Soft Brown Sugar
This popular sugar is used...
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Desserts
Rhubarb Crumble
10 mins
40 mins
Easy
4
Tart rhubarb and a golden, buttery crumble topping - it’s a match made in dessert heaven. This classic is simple to make, big on flavour, and perfect for chilly evenings. Serve it warm with custard, cream or ice cream (or all three - no judgement here). It’s the kind of pudding that disappears fast, so don’t expect leftovers!
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- Ingredients
- Method
Ingredients
- 3 cups rhubarb (cut into 2cm lengths)
- ½ cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- ¾ cup flour
- ¼ cup butter (or Olivani Spread)
- ½ teaspoon salt
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
33
What did you think of this recipe?
Cherie
There appears to be some ingredients missing for the topping or the measurements are incorrect?CHELSEA: Hi there, thanks for your feedback. Are you able to clarify what went wrong with the recipe please? If you send us an email at chelsea@nzsugar.co.nz with some further details we can get this resolved :-)
1
Netta
Much too sweet. If you cut the white sugar to half it would be a nice recipe
3
Me
Far too sweet, a quarter of the sugar would be plenty, a gooey mess!
1
Emma
Simple and delicious :) although I personally make more crumble to go on top as I find it a bit thin for my taste
5
Julia Brodie
fastest, easiest and yummiest recipe there is!!
4
Josie
I am sure I made this Rhubarb recipe about a month ago and it had rolled oats in the crumble. I see it is not on it now. Have you changed this recipe recently? The rolled oats made a beautiful taste and texture to it.CHELSEA: Hi! We have an apple rhubarb crumble recipe with oats, maybe that's the one you tried before?
1
Good-ish
Yummy and very easy and quick to make, but was too sweet. Would probably use half the sugars next time
3
Ash
Terrible recipe. Far to much brown sugar ! When i baked it, it just melted into a sticky brown goo. Not nice at all.
1
Janet
Very easy, and very yummy, a family favourite :-)
5
Jackson
It tasted awesome. I will definitely be making this again
5
Method
Preheat oven to 180°C.
Place rhubarb and Chelsea White Sugar in the bottom of an oven dish.
Rub other ingredients together and sprinkle over the top.
Bake for 40 minutes at 180°C.
Serve hot with cream or ice cream.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
33
What did you think of this recipe?
Cherie
There appears to be some ingredients missing for the topping or the measurements are incorrect?CHELSEA: Hi there, thanks for your feedback. Are you able to clarify what went wrong with the recipe please? If you send us an email at chelsea@nzsugar.co.nz with some further details we can get this resolved :-)
1
Netta
Much too sweet. If you cut the white sugar to half it would be a nice recipe
3
Me
Far too sweet, a quarter of the sugar would be plenty, a gooey mess!
1
Emma
Simple and delicious :) although I personally make more crumble to go on top as I find it a bit thin for my taste
5
Julia Brodie
fastest, easiest and yummiest recipe there is!!
4
Josie
I am sure I made this Rhubarb recipe about a month ago and it had rolled oats in the crumble. I see it is not on it now. Have you changed this recipe recently? The rolled oats made a beautiful taste and texture to it.CHELSEA: Hi! We have an apple rhubarb crumble recipe with oats, maybe that's the one you tried before?
1
Good-ish
Yummy and very easy and quick to make, but was too sweet. Would probably use half the sugars next time
3
Ash
Terrible recipe. Far to much brown sugar ! When i baked it, it just melted into a sticky brown goo. Not nice at all.
1
Janet
Very easy, and very yummy, a family favourite :-)
5
Jackson
It tasted awesome. I will definitely be making this again
5
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ingredients
- ½ cup Edmonds Standard Grade Flour (75g)
- ¼ cup rolled oats (30g)
- ¼ cup desiccated coconut (25g)
- ¼ cup Chelsea Soft Brown Sugar (50g)
- ½ tsp mixed spice or ground cinnamon
- 75g butter (or Olivani Spread)
- 5-6 Granny Smith apples
- 2 Tbsp Chelsea Golden Syrup
- 2 Tbsp Chelsea Raw Sugar or Demerara Sugar
ingredients
- 4 cups peeled, thinly sliced apples (4-5 apples)
- ¼ cup Chelsea Caster Sugar (56g)
- ½ tsp mixed spice
- ¼ cup water (60ml)
Crumble Topping
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 75g butter (cold and cut into cubes) (or Olivani Spread)
ingredients
- ¾ cup flour
- 1 tsp baking powder
- ½ cup rolled oats
- ¾ cup Chelsea White Sugar
- 100g butter melted (or Olivani Spread)
- 4 cups diced rhubarb stalks
- ¾ cup Chelsea Soft Brown Sugar
- 1 Tbsp cornflour
- ¼ cup boiling water
ingredients
- 4 large (750g) granny smith apples
- ¼ cup Chelsea Caster Sugar
- 2 tbsp water
- 1 cinnamon stick
- 1 x 5cm strip orange rind
- 1 bunch (650g) rhubarb, trimmed
- ¾ cup rolled oats
- ½ cup plain flour
- 80g butter, diced
- ½ cup Chelsea Soft Brown Sugar
- ¼ cup shredded coconut
- Ice-cream, cream or yoghurt, for serving
ingredients
- 1 ¼ cups Chelsea Soft Brown Sugar
- ½ cup oil
- 1 egg
- 2 tsp vanilla essence
- 1 cup milk
- 2 cups (or more) rhubarb
- 2 ½ cups flour
- 1 tsp baking powder
- Pinch of salt
Topping
- 2 tsp cinnamon
- 1 Tbsp butter (melted)
- ⅓ cup Chelsea Demerara Sugar
ingredients
- 3 stalks rhubarb
- 3 Tbsp water
- 2 cups flour
- 4 tsp baking powder
- ½ tsp salt
- ½ cup custard powder
- ½ cup Chelsea White Sugar
- 100g butter melted
- 1 cup milk
- 1 egg beaten
- Chelsea Icing Sugar, to dust
ingredients
- 500g strawberries, hulled
- 500g rhubarb, chopped
- 1kg Chelsea Jam Setting Sugar (1 pack)
- Knob of butter (about 10g)
ingredients
Filling
- 1kg (6 large) Granny Smith apples, peeled, cored & chopped
- ¼ cup (60ml) water
- 2 tsp lemon juice
- 440g (1 bunch) trimmed rhubarb, washed
- 3 Tbsp Chelsea Golden Syrup
- ½ tsp mixed spice
- ½ tsp cinnamon
Buttermilk and Cinnamon Cobbler Pastry
- 1 cup (150g) self-raising flour
- 2 Tbsp Chelsea Raw Sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 50g butter, chopped
- ⅓ cup buttermilk
- 1 Tbsp Chelsea Raw Sugar, extra, for sprinkling
Syrup Custard - Makes 2 cups (500ml)
- 1 cup (250ml) thickened cream
- 1 cup (250ml) milk
- 4 egg yolks
- 2 Tbsp Chelsea Golden Syrup
- 1 Tbsp cornflour
ingredients
- 1kg Rhubarb, leaves removed
- 250g Onions, chopped
- 250g Chelsea Soft Brown Sugar
- 250g Raisins
- 500ml Cider Vinegar
- 8 Cloves Garlic, chopped
- 30g Fresh Ginger, peeled and grated
- 1 Teaspoon Ground Allspice
- 1 Teaspoon Cayenne Pepper
ingredients
- 80g unsalted butter
- ¾ cup lightly packed Chelsea Dark Cane Sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 400g rhubarb
- 1 x 375g frozen block puff pastry, thawed
- Cream, for serving (optional)
ingredients
- 1½ cups Chelsea Jam Setting Sugar
- ½ cup red wine vinegar
- 2 cinnamon sticks
- 5cm piece fresh ginger, finely grated
- 1½ tsps grated orange peel
- ½ tsp ground cardamom
- 450g rhubarb, cut into 2cm lengths
- 1 cup dried currants
- 300g frozen cherries, thawed well drained
- 1 leek, washed and chopped
ingredients
- 300g Chelsea Caster Sugar
- zest and juice 1 orange
- zest and juice 1 lemon
- 450g rhubarb, chopped
- 1 slice fresh root ginger, peeled
ingredients
- 1kg Rhubarb, leaves removed
- 250g Dried Figs
- Juice & finely grated rind of 2 Lemons
- 1kg Chelsea White Sugar
- 1 Teaspoon Ground Cinnamon
ingredients
- 1 bunch rhubarb, trimmed and cut into 6cm lengths
- ½ cup Chelsea Coconut Sugar
- ¼ cup water
- 3 strips orange peel
- 2 fresh bay leaves
- 1 punnet blackberries
- 1 punnet raspberries
- Greek yoghurt or coconut yoghurt , for serving
ingredients
- 900g Rhubarb
- 750g Sweet Pastry (you may use pre-rolled or frozen pastry)
- 1 cup Chelsea White Sugar
- 30g Plain Flour
- 160g Raspberries (fresh or frozen)
- 40g Chelsea Icing Sugar
ingredients
Gingerbread Cookie
- 170g softened butter
- 225g Chelsea Soft Brown Sugar
- 225g Chelsea White Sugar
- 2 eggs (beaten)
- 112g Chelsea Blackstrap Molasses
- 1 tbsp apple cider vinegar
- 565g gluten free flour
- 2 tsp xanthan gum
- 1 ½ tsp baking soda
- 2 tbsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
Rhubarb Ginger & Custard Cheesecake
- 250g gingerbread cookies
- 60g unsalted butter (melted)
- 650g combined full-fat cream cheese & mascarpone combo
- 170g Chelsea Raw Caster Sugar
- 2 tsps ginger
- 3 eggs
- 1 egg yolk
- 1 tbsp cornflour
- 4 tbsp custard powder
- 1 tsp vanilla extract
- 200g sour cream
Rhubarb Sauce
- 600g rhubarb, roughly chopped
- 100g Chelsea Caster Sugar
- Juice of 1 lemon
- ½ tbsp cornflour
- 35g unsalted butter
- 1 egg (beaten)
Rhubarb Compote
- Ginger
- Spare rhubarb from making the sauce
Raspberry & White Choc Cheesecake
- 250g plain biscuits
- 60g butter (melted)
- 200g white chocolate (chopped into small chunks)
- 600g cream cheese (room temperature)
- 200g mascarpone
- 150g Chelsea Caster Sugar
- 2 tbsp custard powder
- 1 tbsp vanilla extract
- 1 tbsp water
- 2 eggs
- 2 egg yolks
- 250g fresh/defrosted raspberries (+ extra raspberries to decorate)
White Chocolate Temper
- 300g white chocolate
ingredients
Cupcakes
- 225g soft unsalted butter
- 400g Chelsea Soft Brown Sugar
- 4 eggs
- 2 ½ tsp vanilla bean paste
- 275g standard flour
- 4 tsp baking powder
- 1 ½ tsp salt
- 330ml milk
- Pink food gel
Custard
- 335ml milk
- 1 ½ tsp vanilla bean paste
- 5 egg yolks
- 2 ½ tsp Chelsea Caster Sugar
- 1 ½ tsp cornflour
- 1 ½ tsp standard flour
Rhubarb Pieces
- 200g rhubarb, cubed
- 40g Chelsea Raw Caster Sugar
- 3 tsp water
Rhubard Buttercream Filling
- 600g Chelsea Icing Sugar
- 65g custard powder
- 335g butter
- 55ml custard
- Rhubarb juice
- Food gel for colour
ingredients
- 400g rhubarb, cut into chunks
- ½ cup water
- 1 medium firm banana, sliced
- 1 tablespoon Chelsea Soft Brown Sugar
- ½ teaspoon cinnamon, plus extra, to dust
- 8 tablespoon low-fat Greek-style yoghurt to serve
Coconut crumble
- ½ cup desiccated coconut
- 2 tablespoons Chelsea Soft Brown Sugar
- 2 tablespoons reduced-fat table spread
- 2 tablespoons slivered almonds
ingredients
- 4 apples (i.e. Granny Smith)
- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
Crumble Topping
- ½ cup Edmonds Standard Grade Flour (75g)
- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
ingredients
Crumble Topping
- 3/4 cup Edmonds Standard Grade Flour
- 1/2 cup Chelsea Raw Sugar
- 1/4 cup rolled oats
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 80g butter, melted
- 1 red apple
Cake
- 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
- 60g butter, softened
- 2 eggs
- 2/3 cup unsweetened Greek yoghurt
- 2 Granny Smith apples
Caramel Sauce
- 1 cup Chelsea Raw Sugar
- 60g butter, roughly chopped
- 1 1/2 Tbsp Chelsea Golden Syrup
- 1/4 tsp salt
- 150ml cream
- thickened cream, to serve
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