Rhubarb crumble is the perfect classic spring dessert. It always makes me think of Britain and reminds me of a time when we had an allotment a few years ago. When we 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. We 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 we 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.
Rhubarb can be a bit on the sour end, so you may need to adjust the amount of sugar slightly to balance the flavours. The trick with this spring crumble is to get the ratios right. Adding just the right of sugar to lift the rhubarb without making it overwhelmingly sweet, then topping it with just enough crumble to balance the flavours perfectly. Couple that with a serving of cream or ice cream and you’ve got the perfect spring treat. You can play around with the spices if you choose and add other fruits such as apple.
Castor sugar will dissolve much quicker so we do recommend using castor sugar with the rhubarb and balancing it with rich and caramelly demerara sugar for the crumble.
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