Description
Rhubarb crumble brings rustic charm to classic desserts, celebrating spring’s tangy harvest. Sweet oat topping and tart rhubarb create a perfect balance for warm comfort you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 10 sticks rhubarb
- 200g (7 ounces) plain flour
- 110g (4 ounces) butter, softened
Sugar and Spices:
- 8 tablespoons caster sugar
- 110g (4 ounces) demerara sugar
- 1 teaspoon ground ginger
Serving:
- Double cream
Instructions
- Prepare the oven by heating to 180°C, creating an ideal baking environment for the dessert.
- Slice rhubarb into uniform 3-inch segments, ensuring even cooking and consistent texture.
- Roast rhubarb with sugar and water for 10 minutes, allowing the fruit to soften and release its natural sweetness.
- Incorporate finely chopped ginger into the roasted rhubarb, enhancing the flavor profile with a subtle warmth.
- Transfer the aromatic rhubarb mixture into a suitable baking dish, spreading it evenly across the base.
- Create the crumble topping by combining flour and butter, using fingertips to blend until the mixture resembles coarse breadcrumbs.
- Integrate sugar into the crumble mixture, ensuring a balanced sweetness throughout the topping.
- Generously distribute the crumble mixture over the rhubarb, covering the entire surface with a layer of textured goodness.
- Bake in the preheated oven for 35-45 minutes, watching for a golden-brown topping and bubbling fruit underneath.
- Remove from the oven and allow to cool slightly, letting the flavors meld and the texture settle.
- Serve warm, accompanied by a generous dollop of cream to complement the tangy rhubarb and crisp topping.
Notes
- Swap traditional sugar with honey or maple syrup for a more natural sweetness and complex flavor profile.
- Enhance the crumble’s texture by adding rolled oats or chopped nuts like almonds to the topping for extra crunch.
- Experiment with spices like cinnamon or cardamom to complement the tangy rhubarb and create depth in the dessert.
- For a gluten-free version, replace wheat flour with almond or coconut flour in the crumble topping, maintaining a similar rich and crispy consistency.
- Prep Time: 10 mins
- Cook Time: 35-45 mins
- Category: Desserts
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 25 g
- Sodium: 20 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg