Rhubarb Crumble
When Rhubarb is in season, this sweet treat is an excellent way to make the most of it! Crumble is a childhood favourite of mine, I remember helping my grandma prepare the crumble and then excitingly waiting for it to turn golden before grabbing a spoon and scooping up a mouthful, without question, I’d burn my month on the first bite! Thankfully the cool ice cream or cream soothes a hot tongue! I’d then gently eat the crumble off first and mix the rhubarb with the melted ice cream. However you eat it, here’s how to prepare it.
Serves: 4-6 / Ready in: 45 mins / Difficulty: 2/5 / Storing: Best eaten fresh, can be stored covered with clingfilm in the fridge for up to 3 days. Or before cooking wrap and freeze, pop it straight in the oven and cook for 35 - 45 mins at 190° degrees Celsius.
Ingredients
400g Fresh Rhubarb
1 tsp vanilla essence or 1 pod or 1/2 tsp vanilla paste
75g soft brown sugar
1 tsp corn flour
100g butter
70g white, wholegrain or almond flour
70g rolled oats
10g vanilla sugar
30g caster, coconut or brown sugar
To serve - optional
Cream, ice cream or custard, fresh fruit like berries or some orange slices.
Method
First, preheat the oven to 200 degrees Celsius. Secondly, get the butter out of the fridge and put it to one side for now. Then wash and chop the rhubarb into 1-inch chunks and place into a baking dish. Add the vanilla essence, soft brown sugar, and corn flour, using your hands mix it all together.
If you have a little blender, pop in half the rolled oats and give a quick blend to make the oats finer. In a bowl add the flour of your choice (I use a mixture between almond and white flour). Pop in the ground oats and the remaining whole rolled oats, along with the sugar and vanilla sugar, if you don’t have vanilla sugar just add in some essence and a little more of your sugar of choice.
Now cut the butter into small chunks and add to the bowl with the flour. Rub the butter into the mixture, smushing it into the flour using your fingers. After a few moments, all the flour will be lumpy and in small clumps, with no lumps of butter remaining. Tip this over the rhubarb evenly, allowing some areas to have a little more crumble than others. You can always make up some more crumble mix if you don’t think it’s enough.
Pop the crumble into the preheated oven for 25 - 35 minutes, poking with a fork to check if the rhubarb has cooked through and is soft. The crumble will be golden and look slightly crunchy.
Once cooked, allow to cool slightly before serving. Add your additional extras like cream and enjoy!
Nutritional information, per serving (recipe serving 4 portions)
kcal: 501
Fat: 22.1g
Saturates: 12.9g
Carbs: 70g
Sugars: 43.7g
Fibre: 5.1g
Protein: 5.9g