Rhubarb is a stem vegetable characterized by a crunchy texture and a sour taste. In several countries it is used extensively in spring to make sauces and desserts, such as crumble. Once you learn how to make rhubarb, you can experiment with different toppings to make the crumble. This dessert is delicious both hot and cold and goes well with whipped cream or ice cream.
Ingrediants
Simple Rhubarb Crumble
Stuffed
- 900 g of chopped rhubarb
- 300 g of granulated sugar
- 25 g of all-purpose flour
- 1 teaspoon vanilla extract (optional)
- A pinch of cardamom or ground cinnamon (optional)
Coverage
- 100 g of all-purpose flour
- 200 g of light brown sugar
- ½ teaspoon of salt
- 115 g of butter, cut into cubes
Rhubarb and Oat Crumble
Stuffed
- 900 g of chopped rhubarb
- 200 g of brown sugar
- 30 g of corn starch
- ½ teaspoon of ground cinnamon
Coverage
- 100 g of all-purpose flour
- 200 g of light brown sugar
- 40 g of instant oats
- ½ teaspoon of ground cinnamon
- A pinch of salt
- 115 g of butter, cut into cubes
Quick and Easy Rhubarb Crumble
- 450 g of chopped rhubarb
- 170 g of granulated sugar
- 1 x 85g packet of raspberry or strawberry jelly mix
- 1 pack of 500 g of margherita cake mix
- 60-80 g of melted butter
Steps
Method 1 of 3: Make a Simple Rhubarb Crumble
Step 1. Preheat the oven to 190 ° C
Make sure you place the grill in the center.
Step 2. Prepare the rhubarb
If you haven't already, cut the leaves off and throw them away immediately. Then, remove the underside of the stems and wash them well. Dry them and cut them into pieces about 1-1.5 cm long.
Make sure you get rid of the leaves completely. The stems are edible, while the leaves are toxic and cause poisoning
Step 3. In a bowl, mix the rhubarb, flour, and sugar
Place the rhubarb in a medium-sized bowl, then add 300g of granulated sugar and 25g of all-purpose flour. To add an extra touch of flavor to the filling, add 1 teaspoon of vanilla extract and / or a pinch of cardamom or ground cinnamon. Mix everything with a rubber spatula until the rhubarb is evenly coated.
Step 4. Spread the rhubarb filling on the bottom of a 23 x 33 cm glass or ceramic dish
Make sure you spread the filling even in the corners. Set it aside while you prepare the crumble topping.
Step 5. Mix flour, sugar and salt
In a clean bowl, mix 100 g of all-purpose flour, 200 g of light brown sugar and ½ teaspoon of salt. If you have a food processor, you will save a lot of time, as you can mix the ingredients by pressing the pulse function button for a few seconds.
Step 6. Incorporate the butter into the flour
If you are using a food processor to perform the procedure, press the pulse function button several times until the mixture is lumpy. If you don't have a food processor, you can mix the butter with the other ingredients using 2 knives or a dough whisk.
Step 7. Sprinkle the topping over the rhubarb
Make sure you spread it evenly over the surface of the rhubarb, leaving no empty space.
Step 8. Bake the crumble for 35-45 minutes
It will be ready once the filling has started bubbling and the topping is golden.
Step 9. Let the rhubarb crumble cool for at least 30 minutes before serving
You can serve it alone, but also garnish it with a knob of whipped cream or a scoop of vanilla ice cream.
Method 2 of 3: Make a Rhubarb and Oat Crumble
Step 1. Preheat the oven to 180 ° C and lightly grease the inside of a 20 x 20 cm baking dish
Possibly try to use a glass or ceramic dish. Also make sure to place the oven rack in the center.
Step 2. Prepare the rhubarb
Cut the leaves and discard them. Cut off the underside of the stems and wash them well. Dry them and cut them into pieces about 1-1.5 cm long.
Make sure you cut the leaves completely and discard them right away. Being toxic, they cause poisoning
Step 3. Mix the rhubarb with the sugar, cornstarch and ground cinnamon
Put the pieces of rhubarb in a bowl, then add 200 g of brown sugar, 30 g of cornstarch and ½ teaspoon of ground cinnamon. Mix everything with a rubber spatula.
Step 4. Spread the rhubarb filling across the bottom of the pan
Sprinkle it evenly into the dish using a rubber spatula and make sure to spread it even in the corners. Set the dish aside when you're done.
Step 5. Mix the flour, sugar, oats, cinnamon and salt
In a clean bowl, mix 100g of all-purpose flour, 200g of light brown sugar, 40g of instant oats, ½ teaspoon of ground cinnamon and a pinch of salt.
You can also use a food processor. Since it will shred the oats, you will get a finer coverage
Step 6. Incorporate the butter into the oatmeal mixture
You can do this using a food processor, but you can also help yourself with a dough whisk or 2 knives. Continue to mix until you get a crumbly and grainy consistency, characterized by small lumps.
Step 7. Sprinkle the topping over the rhubarb filling in the baking dish
The dish will be very full at this point. Don't worry: the ingredients will become very compact during cooking.
Step 8. Bake the rhubarb crumble for 45-60 minutes
It will be ready when it starts bubbling around the edges and is slightly golden on the surface.
Step 9. Let the rhubarb crumble cool to room temperature before serving
It will take about 30-60 minutes. You can then serve it with a knob of whipped cream or a scoop of vanilla ice cream.
Method 3 of 3: Make a Quick and Easy Rhubarb Crumble
Step 1. Preheat the oven to 180 ° C
Make sure you place the grill in the center.
Step 2. Prepare the rhubarb
Cut the leaves and immediately throw them in the trash. Cut off the underside of the stems and wash them well. Dry them and cut them into pieces about 1-1.5 cm long.
The leaves must be removed completely, as they are toxic
Step 3. Layer the rhubarb, sugar and gelatin mix in a 22 x 33 cm baking dish
First add the rhubarb, then add the sugar and finally the jelly mix. Do not mix.
Step 4. In a large bowl, whisk the cake mix, water and butter
Use a margherita cake mix. You can also use a cream pie mix to make the crumble richer.
Before you start, cut the butter into cubes, then melt it in the microwave or in a saucepan over the stove
Step 5. Bake the rhubarb crumble for about 45 minutes
It will be ready once the filling has started bubbling and the surface has taken on a golden color.
Step 6. Let the crumble cool to room temperature, then put it in the fridge
Serve cold with a dollop of whipped cream or a scoop of vanilla ice cream.
Advice
- Don't like cinnamon? Use 1 tablespoon (15 ml) of fresh lemon juice and 2 teaspoons of finely grated lemon zest for every 900 g of chopped rhubarb.
- Replace some of the rhubarb you cut with strawberry slices to try a different recipe than usual. Blueberries and apples will also do.
- Rhubarb crumble can be served hot or cold.
- Serve the rhubarb crumble with whipped cream or vanilla ice cream.
- Try using greenhouse-grown rhubarb. It is sweeter than that grown in the fields and has stems characterized by a pinkish color.
- If you use field-grown rhubarb, you may find some fibrous parts. Make sure you remove them.
- Ripe rhubarb has wider stems. You may want to cut them in half vertically before shredding them.
Warnings
- Use a glass or ceramic dish. Rhubarb is extremely acidic and can stain metal pans.
- Make sure you cut the leaves completely and discard them right away, as they are toxic.
