Ingredients
Equipment
Method
- Preheat your oven to Gas 5, 375°F, 190°C.
- Prepare the rhubarb by chopping it to at least 1-2 cm wide.1000 grams Rhubarb
- In a mixing bowl, combine the chopped rhubarb, sugar and cornstarch. Toss to coat the rhubarb evenly, then set aside in a sieve over a bowl to collect any excess water.2 tbsp Golden Caster Sugar, ½ tsp Himalayan Salt
- In another bowl, combine the flour, baking powder, rolled oats, sugar, spices, and salt. Add the cold cubed butter and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.150 grams All-Purpose Flour, 100 grams Coconut Sugar, 100 grams Rolled Oats, 100 grams Butter, 1 tsp Baking Powder, 1 tsp Ground Ceylon Cinnamon, ½ tsp Ground Allspice
- Divide the crumble mixture into about 1/2 and 1/2.
- Put one portion of the 1/2 into the greased baking dish and flatten with a clean spoon, flat-based cup, or glass.
- Discard any juices from the rhubarb, then add the fruit to a bowl.
- Add the vanilla and jam to the rhubarb. Combine well.340 grams Rhubarb Jam
- Add the rhubarb mixture to the baking dish. Throw away any excess water that may have been collected in the bowl.1 tsp Vanilla Extract
- Sprinkle the other 1/2 portion of the crumble mixture evenly over the rhubarb filling in the baking dish.
- If you're using slivered blanched almonds, now's the time to sprinkle some over the top of the crumble.60 grams Slivered Blanched Almonds
- Place the baking dish on a baking sheet to catch any potential drips, and bake in the preheated oven for about 35-45 minutes, or until the rhubarb is tender and bubbling, and the crumble topping is golden brown.
- Remove from the oven and let it cool slightly before serving. Rhubarb Crisp Crumble is often enjoyed warm, either on its own or with a scoop of vanilla ice cream and/or a dollop of whipped cream.
- Enjoy your homemade crumble!
Video
Notes
Here are some top tips to help you succeed in making Rhubarb Crisp Crumble like a pro:
- Choose firm, crisp stalks of rhubarb with good color. Avoid using the leaves, as they are toxic. If the rhubarb stalks are too thick, you might want to peel off the more rigid outer strings.
- The amount of sugar you use in the filling will depend on the tartness of the rhubarb and your personal preference. Taste the raw rhubarb and adjust the sugar accordingly.
- The butter should be cold and cut into small cubes for a perfect crumble topping. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until you achieve a crumbly texture. This allows the topping to become crisp and golden during baking.
- Cornstarch in the filling helps thicken any juices the rhubarb releases as it bakes, preventing a watery filling. Make sure to mix it evenly with the rhubarb.
- Adding nuts on the top, like slivered almonds or chopped walnuts, can also add crunch and richness.
- Cinnamon, nutmeg, allspice, or even a touch of ginger can enhance the flavor of the filling and the crumble topping. Experiment with small amounts of spices to find your preferred balance.
- If you notice the crumble topping is browning too quickly, but the rhubarb isn't fully cooked, cover the dish with aluminum foil for the remaining baking time.
- Use fresh or even organic ingredients for a better taste.
- Rhubarb: Strawberries, blueberries, and apples are plentiful during the summer. Try combining the rhubarb with either of these beautiful sweet fruits; they're a perfect combination. Our blueberry rhubarb jam would be perfect for the filling with this crumble variation.
- Spices: Ground nutmeg and ground ginger are great additions or substitutions for the allspice.
