Description
Rhubarb crumble brings sweet-tart nostalgia to dessert tables with its rustic charm and comforting layers. Crisp oat topping and tender rhubarb create a perfect balance that delivers pure comfort in each warm, golden-edged spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 10 sticks rhubarb
- 200g (7 ounces) plain flour
- 110g (4 ounces) butter, softened
Sweeteners:
- 8 tablespoons caster sugar
- 110g (4 ounces) demerara sugar
Spices:
- 1 teaspoon ground ginger
Instructions
- Preheat the oven to 180°C, adjusting to 160°C for fan-assisted ovens.
- Chop rhubarb and combine with caster sugar and water in a roasting pan, cooking for 10 minutes until softened. Incorporate finely chopped ginger for an aromatic twist.
- Transfer the roasted rhubarb mixture into a baking dish approximately 1½ inches deep, ensuring even distribution.
- Create the crumble topping by gently working cold butter into flour using fingertips until the mixture resembles coarse breadcrumbs.
- Fold demerara sugar into the crumble mixture, providing a delightful caramelized texture.
- Generously sprinkle the crumble topping over the rhubarb, covering the entire surface evenly.
- Bake in the preheated oven for 35-45 minutes, watching for a golden-brown crust and bubbling fruit underneath.
- Remove from oven and allow to cool for 5-7 minutes, allowing the filling to set slightly before serving warm.
Notes
- Swap rhubarb with seasonal fruits like strawberries or apples for variety and different flavor profiles.
- Reduce sugar content by using alternative sweeteners like honey or maple syrup for a healthier version.
- Add ground nuts like almonds or pecans to the crumble topping for extra crunch and nutritional value.
- Serve warm with vanilla ice cream or custard to elevate the dessert’s richness and create a more indulgent experience.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Desserts
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 396 kcal
- Sugar: 32 g
- Sodium: 3 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 33 mg