Rhubarb crumble is the perfect classic spring dessert. It always makes me think of Britain and reminds me of a time when I had my own allotment a few years ago. When I took over the allotment I inherited an enormous rhubarb plant, that and a plot full of grass and weeds, it was literally the envy of all my neighbours – the rhubarb not the weeds, that is. I could supply our whole street with a healthy stash of rhubarb throughout spring.
With its tangy and sweet flavour you can spice rhubarb up with a bit of ginger, vanilla and cinnamon as I have done below. If you have too much rhubarb it can easily be frozen for a few months so don’t chuck it in the bin, just chop it up and freeze it until a later date.
Note that Rhubarb will shrink down as it cooks through, so don’t be afraid to choose a dish that fits snugly around the rhubarb you are using.
You can easily make a rhubarb cruble ahead of time and store in in the fridge over night to reheat slighly before serving.
- Pie or pyrex dish
- Mixing bowl
For the crumble
- 170 g organic plain flour
- 60 g organic butter pasture-raised
- 45 g demerara sugar
For the filling
- 550-600 g organic rhubarb chopped into 2cm chunks
- 100 g golden caster sugar white sugar can also work if you don't have golden
- 2 tsp organic cornflour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 vanilla pod or 1tsp vanilla paste
- Preheat the oven at 200C/180C fan assisted or gas mark 6
Make the filling
- If you're using a vanilla pod, scrape the seeds out of the vanilla pod.
- In your baking tray add the rhubarb and sprinkle the sugar, cornflour, spices and vanilla over the rhubarb and mix well and set aside.
Make the crumble
- Add the butter and sugar to the flour and gently rub the butter with the flour mixture until it combines and becomes crumbly.
- Sprinkle the crumble mixture over the rhubarb and cover well. Even the flour mixture out a little and bake for 40 mins.