Recipe: Rhubarb Crumble
Is there anything more autumnal than delicious crumble and rhubarb?
It’s around this time of year that I’m craving cozy foods.
The weather turns chilly and I’m straight into baking any kind of dessert that I can smother with cream and devour while it’s still hot.
This recipe is no exception.
Being honest, I’m a fan of a good crumble in general. I don’t mind if it’s apple crumble, peach crumble, berry crumble or any other sort of crumble. I love how fast and simple it is to throw together before or after dinner when I’m in the mood for something delicious to snuggle up with.
If rhubarb isn’t your cup of tea (I don’t know why) you can easily switch it for any other sort of fruit. One of my quickest go-to’s is to throw some frozen berries together with a spoonful of honey or maple syrup and then whack a crumble on top to bake. Easy-peasy.
But seriously, give this recipe a go. Rhubarb is an absolutely deeelish option for the perfect cold-weather dessert. Get it in your belly.
½ cup oats
½ cup brown sugar
1/3 cup shredded coconut
1 tsp cinnamon
1 bunch rhubarb
Raw castor sugar
Preheat oven to 180° Celsius.
Trim both ends of rhubarb stalks and chop stem into small chunks.
In a saucepan, coat rhubarb in castor sugar. You need 300g of castor sugar per 1kg of rhubarb. Leave for 10 mins until sugar has become glossy and juicy.
Place saucepan over low/medium heat and cook slowly in a non-aluminum pot. Stir frequently until rhubarb has softened thickened.
In a pan, mix all crumble ingredients together and place over medium heat. Stir continually as sugar caramelises and crumble becomes crispy.
In a pie dish, pour rhubarb stew and cover with crumble. Sometimes I like to add a drizzle of honey or maple syrup over the top for extra caramelisation.
Pop dish in the oven and bake for 20 minutes.
Serve crumble with a generous helping of cream or ice-cream and a blanky for maximum coziness.
Hint: I have allowed enough ‘crumble’ to have some left over because this recipe is great to use the next day. In fact, I have been known to whip up just the crumble some nights to sprinkle it over some yoghurt and strawberries.
Does this combo tickle your fancy? If you try it yourself be sure to share it with by with the hashtag #TBLeats. I’d love to see it!