|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 3g||11%|
|Total Sugars 18g|
|Vitamin C 15mg||74%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Good old rhubarb crumble is the stuff of childhood, school dinners, and comfort; no wonder it is a stalwart of British puddings. In this roasted rhubarb crumble, it's had a little makeover to bring it into the 21st century and to open it up to those whose memory of the pudding is stodge.
Traditionally the rhubarb would be stewed, but in this recipe, it is roasted in the oven with a little orange juice and vanilla. Roasting helps the rhubarb to keep its beautiful color and also intensifies the flavor, creating a delicious and memorable pudding. Serve the crumble with lashings of custard or vanilla ice cream if the weather is a little warmer.
Gather the ingredients.
Preheat oven to 350 F. Cut rhubarb into 1-inch pieces. Place into an ovenproof dish.
Sprinkle brown sugar over rhubarb.
Mix vanilla extract with orange juice.
Pour over rhubarb and loosely cover with tin foil.
Bake for approximately 15 minutes or until rhubarb is cooked through but not falling apart.
Remove from oven and let cool.
While rhubarb is cooling, place butter, flour, and brown sugar into a large baking bowl and roughly mash together to form lumpy crumbs. (Do not worry about making the mixture even and fine; you are looking for a rustic looking topping.)
Place crumble mix into refrigerator for 5 to 10 minutes.
Sprinkle crumble loosely over cooked rhubarb.
Return to oven and cook for 30 to 35 minutes until crumble is golden brown.
Serve hot with custard sauce or vanilla ice cream.
- You can make the crumble in advance, freeze it, and use directly from the freezer.
- You can also cook as individual puddings in ramekin dishes.
Which Rhubarb Is Best for a Crumble?
This recipe works best with Yorkshire Forced Rhubarb, which is in season from late December to the end of March, but there is no reason you cannot use outdoor summer rhubarb; just ensure the stalks are young and fresh—the thick older varieties may be a little woody and will not roast.
Other crumbles recipes, where the rhubarb is stewed, can use either.
The telling sign of fresh rhubarb is not only its bright color; the stalks should be firm and upright and the leaves a pale yellow, never black.