Rhubarb Crumble
A delightful and simple rhubarb crumble recipe that balances the tartness of rhubarb with a crunchy oat topping, perfect for any occasion.
Ingrédients
For the Rhubarb Mixture
- 4 cups fresh or frozen rhubarb, chopped Chop rhubarb into 1-inch pieces.
- 1 to 1.5 cups granulated sugar Adjust to taste.
- 1 cup lemon juice
For the Crumble Topping
- 1 cup all-purpose flour Substitute with gluten-free flour if necessary.
- ½ cup unsalted butter, melted Replace with coconut oil for a dairy-free option.
- 1 cup oats Old-fashioned oats are recommended.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Optional for added flavor.
- Pinch salt
Instructions
Preparation
- Wash the rhubarb thoroughly and chop it into 1-inch pieces.
- In a large mixing bowl, combine the chopped rhubarb with the sugar and lemon juice. Allow it to sit for 15-20 minutes.
- Preheat your oven to 350°F (175°C).
Making the Topping
- In another bowl, mix the flour, oats, cinnamon, and melted butter until crumbly.
Assembly and Baking
- In a greased baking dish, layer the rhubarb mixture evenly on the bottom.
- Sprinkle the crumble topping evenly over the rhubarb layer.
- Bake in the preheated oven for 30-45 minutes, until the filling is bubbling and the topping is golden brown.
Cooling and Serving
- Remove from the oven and allow to cool for about 15 minutes before serving.
- Serve with whipped cream, vanilla ice cream, or Greek yogurt.
Storage
- Store leftovers in the refrigerator in an airtight container for up to three days.
- To reheat, microwave individual portions or warm in the oven at 350°F (175°C) for 10-15 minutes.
- For longer storage, freeze unbaked crumble for up to three months.
Notes
Add strawberries or apples to the rhubarb mix for extra flavor. Consider using spices like nutmeg or cardamom for a different taste. Garnish with fresh mint for presentation.