Dessert · Food · Pudding · Uncategorized

Rhubarb season is nearly upon us…

Another love it or hate it ingredient?

This beautiful brightly coloured vegetable, that was traditionally used for medical reasons in China, is now used in so many of our fantastic  food dishes.

The home of Rhubarb here in United Kingdom, is commonly known as the Rhubarb Triangle – a nine-square mile area in West Yorkshire. They have a brilliant Festival to celebrate the local speciality – Drink and Rhubarb Festival which is on 17th – 19th February. If you are in the area, I would definitely recommend popping in to get some new ideas on how to make the most of this wonderful vegetable!

Whilst we all associate Rhubarb with Crumble, it is also great as a jam – Rhubarb and Orange Jam, or a compote over some natural yogurt and granola (stages 1-2 of the recipe below, allow to cool and store in an airtight container in the fridge for up to a week), or simply on its own with a dollop of custard.

I picked up some rhubarb myself after stumbling across it in Marks & Spencer’s this weekend, the vibrant long stalks caught my eye and memories of the sharp and sweet sensations your mouth triggers when you eat it instantly made my mouth water. Memories of my Nana’s wonderful Rhubarb Crumble she used to make me on a cold, wintery Friday evening came flooding back and I instantly thought I have to recreate this!

So, that is exactly what I have done.. see below the simple, quick and easy recipe for a traditional Rhubarb Crumble, I have also adapted this hearty dessert by introducing new and complimenting flavours – Rhubarb and Amaretto with Almond Crumble, Rhubarb and Ginger Crumble and finally Rhubarb and Cinnamon Crumble.


Rhubarb Crumble:

Total Cooking Time: 50  minutes
400g Fresh Rhubarb
75g Caster Sugar
140g Self-Raising Flour
85g Butter – Chilled and chopped into 1cm chunks
50g Brown Sugar – Muscavado or Demerara (for extra crunch)
  1. Wash and trim your Rhubarb stalks, then cut into 4cm chunks.
  2. In a saucepan, pour in the caster sugar and your Rhubarb, put the heat on low and allow the Rhubarb to soften for 15 minutes, once done it should be soft but still holding its shape.
  3. In a mixer or mixing bowl, combine your self-raising flour with your butter, with your fingers massage the flour and butter together until a sandy texture is achieved.
  4. Add your chosen brown sugar into the dry ingredients and mix until combined.
  5. Transfer your Rhubarb into an over proof dish, draining some of the excess moisture if you feel there is too much. Scatter your crumble mixture over the top of your Rhubarb, for that extra crunch to your crumble you can sprinkle a little more sugar on the top.
  6. Pop your masterpiece into the oven on 180C for 30 mins.
  7. Once golden and bubbly, serve with custard, cream or ice-cream.

Rhubarb and Amaretto with Almond Crumble:

Total Cooking Time: 50  minutes
400g Fresh Rhubarb
75g Caster Sugar
2 tbsp Amaretto Liquor
140g Self-Raising Flour
85g Butter – Chilled and chopped into 1cm chunks
50g Brown Sugar – Muscavado or Demerara (for extra crunch)
50g Flaked Almonds
  1. Wash and trim your Rhubarb stalks, then cut into 4cm chunks.
  2. In a saucepan, pour in the caster sugar, Rhubarb and Amaretto Liquor, put the heat on low and allow the Rhubarb to soften for 15 minutes, once done it should be soft but still holding its shape.
  3. In a mixer or mixing bowl, combine your self-raising flour with your butter, with your fingers massage the flour and butter together until a sandy texture is achieved.
  4. Add your chosen brown sugar and flaked almonds into the dry ingredients and mix until combined.
  5. Transfer your Rhubarb into an over proof dish, draining some of the excess moisture if you feel there is too much. Scatter your crumble mixture over the top of your Rhubarb, for that extra crunch to your crumble you can sprinkle a little more sugar on the top.
  6. Pop your masterpiece into the oven on 180C for 30 mins.
  7. Once golden and bubbly, serve with custard, cream or ice-cream.

Rhubarb and Ginger Crumble:

Total Cooking Time: 50  minutes
400g Fresh Rhubarb
75g Caster Sugar
1 tbsp Grated Ginger
140g Self-Raising Flour
85g Butter – Chilled and chopped into 1cm chunks
50g Brown Sugar – Muscavado or Demerara (for extra crunch)
  1. Wash and trim your Rhubarb stalks, then cut into 4cm chunks.
  2. In a saucepan, pour in the caster sugar, Rhubarb and grated ginger, put the heat on low and allow the Rhubarb to soften for 15 minutes, once done it should be soft but still holding its shape.
  3. In a mixer or mixing bowl, combine your self-raising flour with your butter, with your fingers massage the flour and butter together until a sandy texture is achieved.
  4. Add your chosen brown sugar into the dry ingredients and mix until combined.
  5. Transfer your Rhubarb into an over proof dish, draining some of the excess moisture if you feel there is too much. Scatter your crumble mixture over the top of your Rhubarb, for that extra crunch to your crumble you can sprinkle a little more sugar on the top.
  6. Pop your masterpiece into the oven on 180C for 30 mins.
  7. Once golden and bubbly, serve with custard, cream or ice-cream.

Rhubarb and Cinnamon Crumble:

Total Cooking Time: 50  minutes
400g Fresh Rhubarb
75g Caster Sugar
140g Self-Raising Flour
85g Butter – Chilled and chopped into 1cm chunks
50g Brown Sugar – Muscavado or Demerara (for extra crunch)
1 tbsp Ground Cinnamon
  1. Wash and trim your Rhubarb stalks, then cut into 4cm chunks.
  2. In a saucepan, pour in the caster sugar and Rhubarb, put the heat on low and allow the Rhubarb to soften for 15 minutes, once done it should be soft but still holding its shape.
  3. In a mixer or mixing bowl, combine your self-raising flour with your butter, with your fingers massage the flour and butter together until a sandy texture is achieved.
  4. Add your chosen brown sugar and ground cinnamon into the dry ingredients and mix until combined.
  5. Transfer your Rhubarb into an over proof dish, draining some of the excess moisture if you feel there is too much. Scatter your crumble mixture over the top of your Rhubarb, for that extra crunch to your crumble you can sprinkle a little more sugar on the top.
  6. Pop your masterpiece into the oven on 180C for 30 mins.
  7. Once golden and bubbly, serve with custard, cream or ice-cream.

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