Rhubarb Crumble Recipe
A gorgeous, easy rhubarb crumble recipe. This recipe is so easy to make, absolutely delicious and a hearty, warming dessert that will leave you wanting seconds!
Servings: 6 people
Calories: 238kcal
Equipment
- 1 Small Saucepan
- 2 wooden spoons
- 1 large bowl
- 1 oven proof baking dish
Ingredients
Stewed Rhubarb
- 17.5 oz fresh rhubarb cut into 2"/4cm pieces
- ¼ cup sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ⅓ cup water
Crumble
- 2 tablespoon butter not quite at room temp
- ½ cup brown sugar
- ½ cup rolled oats
- ¾ cup flour
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ tsp salt
Instructions
Stewed Rhubarb
- Place rhubarb, sugar, water, and vanilla in a small saucepan.
- Bring to the boil over medium-high heat, then reduce the heat and simmer uncovered for 10 minutes until rhubarb is soft, but still has sturdy chunks in it.
Crumble
- Add all the dry ingredients together in a bowl.
- Add the butter and rub the dry ingredients and butter together with your fingertips until they resemble chunky breadcrumbs or a crumble-like texture.
Assembly & Cooking
- Preheat oven to 350F/180C
- Pour the rhubarb into a medium-sized oven proof dish.
- Top with the crumble mixture.
- Bake for 30-35 minutes, or until the crumble is browned on top.
Notes
Rhubarb - When choosing rhubarb, choose a sturdy bunch with thicker stems. Avoid limp rhubarb.
Frozen Rhubarb - if using frozen rhubarb, use ¼ of a cup of water instead of a ⅓ to account for the water content in the rhubarb from freezing.
Baking Dish - use a ceramic, enamel or glass baking dish with at least 5cm/2" of depth so the crumble doesn't spill over. An 8-9" / 20-25cm baking dish is the best size to use.
Nutrition
Calories: 238kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 137mg | Potassium: 308mg | Fiber: 3g | Sugar: 27g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 1mg
