Rhubarb Crumble
60 min
total
4
people
505
calories per serving
Ingredients
4 people
- 800 gRhubarb (in 2cm chunks)
- 150 gWheat flour (sifted)
- 100 gUnsalted butter (cold, diced)
- 150 gBrown sugar (split in two parts)
- 1 tspCinnamon ground (powdered)
Method
A sandy, crunchy crust covering tender stewed rhubarb. The pink juices bubble at the edges of the dish, with the fruit's acidity perfectly balancing the sweet biscuit topping.
- 1
Peel the rhubarb stalks if they are fibrous. Cut them into regular 2 cm chunks. Toss them with 50g of brown sugar directly in the baking dish.
- 2
In a mixing bowl, rub the flour, remaining sugar, cold diced butter, and cinnamon together with your fingertips. Aim for pea-sized crumbs, not a smooth dough ball.
- 3
Spread the crumble topping over the fruit without pressing down. Bake at 180°C for 40 minutes. The top should be golden brown and the fruit tender when pierced with a knife.
Frequently asked questions
How do you get this dish right?
- Never press the crumble topping down; air needs to circulate to ensure a crispy crust.
- If the rhubarb is too juicy, toss the fruit with a teaspoon of cornstarch before covering.
How long does this dish keep?
Keep for up to 3 days in the fridge. Reheat for 10 minutes in a hot oven to restore the crunch.
4.8
29 reviews
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