Rhubarb Crumble

In Brief

Prep Time : 15 minutes

Cooking Time : 20 minutes

Serves : 10

Rhubarb is one of the great vegetables (which we treat as a fruit most of the time) that we can grow very easily in our climate. May/June is the perfect time for buying it seasonal and local or if your a bit green handed you’ll know how easy it is to grow.

I love making this dessert slightly more savory by using brown flour and oats with a minimal amount of sugar allowing the true flavours of the Rhubarb to shine through.

Shopping List

  • Rhubarb: 600g
  • Sugar: 100g
  • Vanilla pod: 1/2
  • Orange: 2
  • Wholemeal SR Flour 150g:
  • Oats: 150g
  • Butter: 100g
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Cooking Instructions

  1. Wash and cut your rhubarb into 2cm lengths, place in a pan that you have a lid for
  2. Zest and juice your oranges, add the juice to the pan keeping the zest to one side.
  3. Strip half a vanilla pod, add to the pan
  4. Add 50g of sugar to the pan
  5. Gently heat the pan with the lid still on until the rhubarb goes al dente as it will get another session when cooking the crumble
  6. Now make your crumble mix by rubbing together the flour, 50g of sugar, oats, butter and zest in a large mixing bowl.
  7. Find yourself a nice ceramic dish placing the rhubarb in the bottom and sprinkle the crumble over the top leaving some gaps in the corners for the juices to bubble up and caramelize
  8. Place in the oven at 180 Celsius for 20 minutes or until the top has browned

Serve with cream or yoghurt for the perfect finish

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