Gordon Ramsay Rhubarb Crumble
A delightful dessert combining the tartness of rhubarb with a buttery crumble topping, perfect for any occasion.
Ingrédients
For the Filling
- 900 g 900g (2 lbs) rhubarb, cut into 1-inch pieces
- 250 g 250g (1¼ cups) white sugar
- 30 g 30g (¼ cup) all-purpose flour
- 1 tsp 1 tsp vanilla extract
- ¼ tsp ¼ tsp ground cardamom (optional)
For the Crumble Topping
- 120 g 120g (1 cup) all-purpose flour
- ½ tsp ½ tsp salt
- 200 g 200g (1 cup) light brown sugar
- 115 g 115g (8 tbsp) cold butter, cut into cubes
Instructions
Preparation
- Gather all your ingredients. Cut the rhubarb into 1-inch pieces and set aside.
- In a large mixing bowl, combine the chopped rhubarb with the white sugar, 30g of all-purpose flour, vanilla extract, and ground cardamom (if using). Let this mixture sit for 10-15 minutes.
Baking
- Preheat your oven to 190°C (375°F).
- In a food processor, combine the remaining 120g of flour, salt, and light brown sugar. Pulse until mixed, then add the cold butter cubes and pulse until the mixture resembles pea-sized crumbs.
- Pour the prepared rhubarb mixture into a 23x33cm (9x13 inches) baking dish. Spread evenly.
- Generously sprinkle the crumble topping over the rhubarb mixture to cover completely.
- Bake in the preheated oven for 35-45 minutes, until the topping is golden brown and the rhubarb filling bubbles.
- Remove from the oven and allow to cool for at least 30 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Can be customized with other fruits for added flavor.