Rhubarb Crumble
Rhubarb has a very sour and tart taste, but at the same time, it has a sweet and smooth taste. Because of this, this combination of tastes is an amazing treat for the tastebuds.
The classic crumble is usually a family favourite. However, it is the apple crumble that gives the crumble its fame. Did you know, however that rhubarb can also be used to make a crumble and turn it into a much loved and favoured crumble.
In this crumble, the sharpness of the rhubarb is softened with golden caster sugar and specks of vanilla. The crumble topping brings texture and the taste of shortbread.
How to make Rhubarb Crumble (adapted from Jamie Oliver)
Ingredients
- 400g rhubarb
- 1 vanilla pod or ½ teaspoon vanilla paste
- 75g golden caster sugar
- 2 teaspoons cornflour
Crumble
- 100g cold unsalted butter, plus extra for greasing
- 150g plain flour
- 50g golden caster sugar
Method
Preheat the oven to 200ºC. Grease an ovenproof dish with a little butter.
Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways. Halve the vanilla pod lengthways, scrape out the seeds and toss with the rhubarb, sugar and cornflour into a bowl. Once combined, add the rhubarb to your prepared dish.
To make the crumble, cube the butter, then toss with the flour. Cut into the flour with a cutlery knife until the butter is in small pieces.
Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter. Stir in the sugar and 1 pinch of sea salt.
Tip the crumble mixture over the rhubarb without pressing down. Place on a baking tray to catch any drips, and bake for 35 to 40 minutes, or until golden and bubbling. Serve with hot vanilla custard or cold cream. It also keeps well until the following day.