I’m a recent rhubarb convert. I wasn’t a fan until the last couple of years. Now, it’s probably my most favourite spring flavour. A little while ago, I decided to make a rhubarb crumble and I have to say it turned out fantastically!
The recipe is from Jamie Oliver’s website, though it appears to be someone else’s recipe and it required very little effort. You can find the recipe HERE.
Start by preheating your oven to 400F and greasing your desired pie tin. Because it’s a British website (sort of) the quantities are (of course) in weights. You’ll require 400g of rhubarb chopped into 3cm pieces. Try and make them all about the same size. Mix your rhubarb in a bowl with 1/2 tsp of vanilla paste, 75g of caster sugar and 2 tsp of cornflour. Toss your rhubarb into your greased tin.
For the crumble aspect, cube 100g of cold unsalted butter and add it to 150g of all purpose flour. First, using a butter knife and then your fingers, mix the butter with the flour until the mixture looks breadcrumb-like. Add 50g of caster sugar and a pinch of sea salt. Tip that over your rhubarb.
Bake it for 35-40 minutes or until it’s bubbly and the crumble is golden. Serve it warm with some vanilla ice cream. Delish!
Hassle level – 1 out of 10. You will probably have to add corn flour to your pantry for this recipe (and who knows when that will next be used), but that’s about the only annoying thing.
This picture is crap. It does not do the flavours justice.