Rhubarb Crumble

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 505
• Protein: 5 g
• Carbs: 75 g
• Fat: 21 g

Ingredients

• 800 g Rhubarb ( in 2cm chunks )
• 150 g Wheat flour ( sifted )
• 100 g Minimum butter sweet ( cold, diced )
• 150 g Brown sugar ( split in two parts )
• 1 tsp Cinnamon ground optional ( powdered )

Instructions

1. Preparing the rhubarb

   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. Making the crumble

   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. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keep for up to 3 days in the fridge. Reheat for 10 minutes in a hot oven to restore the crunch.