rhubarb crumble frustration

I tried to make it last night.  I failed miserably.  I got some fresh rhubarb out of FIL's garden, peeled it and cut into chunks, then coated with sugar.  Baked for 10 mins at 180 degrees, then mixed 250 ml flour, 250 ml sugar, and 175 ml butter for the crumble, added that to the top, baked for 30 more mins.  Result:  soupy type thing with a crust.  GROSS!!!!  Anyone else have a decent recipe or an idea of what went wrong?? I have never even tasted rhubarb before, but DH loves the stuff... 

Hmmm... I never peel the rhubarb, for one thing. And I put the topping on before baking. I find it works best when some of the topping slips down between the bits of rhubarb to soak up some of the juices. If your rhubarb seems to be too juicy, perhaps you could add a bit of flour or cornflour/starch?

I'll look up my topping recipe for you when I get home--it's pretty simple, but I don't remember the exact proportions.

I didn't peel it either - just washed it.  I had a recipe but someone had printed it out for me, so I don't have a link.  Will see if I can find it.

Don't know if this is 'proper' but I always add oatmeal or some granola-type mix.  Soaks up the juice.  I've never peeled rhubarb, either.

i always make my crumble with oatmeal. and i don't cook the rhubarb before it all goes into the oven.

I don't peel either, but I do par boil the rhubarb first, then turn it into the dish, add the topping and bake. 

I find rhubarb needs something to go with it, like apple.  Not keen just on its own.

Vicky

I make the crumble sometimes with flour,sometimes with porridge oats, sometimes with a mixture of both. I never cook the rhubarb first or peel it.

yeah- i'm not sure i'd pre-cook the rhubarb at all.  and I wouldn't peel it.

i'm a big fan of the oatmeal/nuts in topping.  the boy hates them though.

i'm a big fan of the oatmeal/nuts in topping.  the boy hates them though.

just give him a pair of tweezers next time you make it. 

Ok, my crumble topping recipe is 9 oz. self-raising flour, 6 oz. butter, and 6 oz. demerara sugar (or caster if that's all you have). I usually put the flour and butter in the food processor until it looks like fine crumbs, then add the sugar and pulse to mix. This makes a LOT, but I just toss what I don't use in the freezer. I don't bother thawing it--just plop it on top of the rhubarb.

For some reason I'm not that fond of oats in rhubarb crumble, although I love them with other fruits.

eta: I find that the deeper the layer of fruit is, the soupier it gets. Maybe try a shallower dish?