I’m the rhubarb lover at my table the rest of the family can take it or leave it! I know I don’t get it either and I’m guessing if you’re reading this post you love it as much as I do! If I tell my husband I’m making rhubarb crumble he’ll ask if I can make an apple one too, which I often do, until recently when I bought some beautiful pink forced rhubarb and decided not to say anything. Through sheer determination I want them all to enjoy/love it as much as me!! My love affair with rhubarb started as a child when my grandad used to grow it in our little London back garden, it grew in abundance year after year, I still remember the great big leaves and having stewed rhubarb and custard~delicious. When I didn’t have that I had a little paper bag of rhubarb and custard sweets! ( that really did taste of rhubarb and custard! )
So I set to work, I did think they would prefer it sweet over tart so I met them halfway and added just enough sugar but so you could still appreciate the wonderful delicate flavour, I done the same with adding stem ginger and a little of the syrup not too much because I didn’t want to over power it but to have a hint. With adding a little lemon and vanilla I think it balanced perfectly. It must have done because yes, they loved it!!! Only downside to all of this was I didn’t have any leftovers for breakfast!!
I already have a crumble recipe on my blog and I still use it as my basic guide and make changes depending on what fruit I’m using and what I have in my larder. With this one I’ve used ground cardamom and chopped hazelnuts, I just bought the nuts that are already chopped so it was very easy and the flavours all worked really well together, just scale up the ingredients as needed. Remember when you’re making the rhubarb that sugar is going to be added at the crumble making stage. The other thing is keep an eye on the rhubarb whilst you’re cooking it so it’s tender but still holding its shape. It took about 15mins in my Aga. You can of course cook it ahead of time as you can with the crumble and just assemble before cooking.
Once its ready serve with custard, ice cream or cream or all of it! Just tuck in and enjoy this wonderful, comforting dessert.
You will need:
Preheat oven 180 fan
A dish to bake the rhubarb in a single layer, I used baking parchment to line the tin. A dish of your choice to cook the crumble, I sometimes use individual pots. Foil to cover the rhubarb.
• I used two packets of Waitrose pink forced rhubarb approx 900g
• Zest of 1 unwaxed lemon
• Juice of 1/2 lemon
• 1 ball of stem ginger ( in syrup ) finely chopped
• 1 tsp ginger syrup from the jar
• 75g caster sugar
• 1 tsp vanilla paste ( or seeds from a pod )
• 250g plain flour
• 2 tsp baking powder
• 200g cold diced butter
• 100g demerara sugar plus 1 tbsp for sprinkling
• 3 tbsp ground almonds
• 40g chopped hazelnuts
• 1/2 tsp ground cardamom
Cut the rhubarb into approx 6cm lengths, add it to the lined baking tin. Then top with all the ingredients. Toss it around then cover in foil and bake for about 15/20 mins, check halfway through cooking time to check it’s tender but keeping its shape. Remove from the oven and set aside whilst you make the crumble.
To make the crumble combine the baking powder and flour in a large bowl, then add the cubed cold butter. Rub lightly between finger tips, leaving a few bigger bits.
Add the Demerara sugar and mix together with a fork to gently combine. Add the ground almonds, chopped hazelnuts along with the cardamom. Lightly combine together.
Transfer the delicious pink rhubarb strained from its juices, leave a little behind depending how moist you like your crumble, you could always drizzle some of the leftover juice when serving or have it on the side in a jug. Top the rhubarb with the crumble without packing it down, sprinkle with tbsp of demerara sugar and you could at this stage topple over extra chopped hazelnuts.
Cook in your preheated oven for approx 20/25 mins or until the crumble topping is golden and the rhubarb is bubbling.
All that’s left is to serve and enjoy.
The rhubarb is delicious with Greek yogurt for breakfast too!