Rhubarb, rhubarb, rhubarb. I don’t know how, but this is an ingredient that slipped under my radar for far too long.  Particularly since my Mum used to have a huge patch of it in the backyard when we lived in Canberra (I think she secretly kept it all for herself).  It’s only in the last few years that I have started to cook and enjoy this wonderful vegetable.

Now, even though rhubarb is technically a vegetable, it’s used most commonly in sweet dishes – like this Rhubarb Crumble. It’s kind of like the opposite of tomatoes that are technically a fruit but used mostly in savoury dishes (hope that logic makes sense).

Rhubarb has a wonderful tartness and very distinct flavour. The colour is also another great feature which really is accentuated once the rhubarb is cooked. While I’ve used the latest batch on this crumble, it is also great simply poached and served with yoghurt, ice cream or even breakfast cereal. It does have a high water content so don’t add too much when poaching, just a sprinkle will do.

The addition of other fruits to rhubarb adds a bit of extra sweetness and volume and I had a ‘little bit of apple’ so used that. Enjoy this Rhubarb Crumble with cream, ice cream, custard or all of them! It’s delicious.

Rhubarb (with a little bit of apple) Crumble

600g rhubarb (about 5 cups when cut up)
2 small green apples
1 cup sugar
1/2 cup water
1 cup plain flour
60g butter, cut into cubes
1/4 cup sugar
Cinnamon

Method

Preheat oven to 180C (360F). Cut rhubarb into short lenghts of 2-3 cm (1 inch) Peel, core and cut the apples into similar sized pieces.

Dissolve the sugar in water and then bring to the boil. Carefully add the fruit to the syrup, stir to combine, cover and simmer over low heat for about 5 minutes. At the end of cooking the rhubarb should be tender, but not mushy. Tip all the fruit into a greased oven dish (any shape).

To make the crumble, place the flour in a bowl. Rub through the butter with fingertips until it resembles breadcrumbs. Stir through the sugar and a pinch of cinnamon. Sprinkle the crumble topping over the fruit. Bake in oven for 30 minutes or until topping is golden.

Some other dessert recipes you might like:

Pear Crumble

Lemon Delicious – there’s a video to help with this one.

If you have any questions or comments on this Rhubarb Crumble recipe, please leave them below.

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