Rhubarb is one of the great vegetables (which we treat as a fruit most of the time) that we can grow very easily in our climate. May/June is the perfect time for buying it seasonal and local or if your a bit green handed you’ll know how easy it is to grow. I love making this dessert slightly more savory by using brown flour and oats with a minimal amount of sugar allowing the true flavours of the Rhubarb to shine through.
Journal1 May 2011
Rhubarb Crumble
Ingredients
- 600g Rhubarb
- 100g Sugar
- 1/2 Vanilla pod
- 2 Orange
- Wholemeal SR Flour 150g
- 150g Oats
- 100g Butter
Method
- Wash and cut your rhubarb into 2cm lengths, place in a pan that you have a lid for
- Zest and juice your oranges, add the juice to the pan keeping the zest to one side.
- Strip half a vanilla pod, add to the pan
- Add 50g of sugar to the pan
- Gently heat the pan with the lid still on until the rhubarb goes al dente as it will get another session when cooking the crumble
- Now make your crumble mix by rubbing together the flour, 50g of sugar, oats, butter and zest in a large mixing bowl.
- Find yourself a nice ceramic dish placing the rhubarb in the bottom and sprinkle the crumble over the top leaving some gaps in the corners for the juices to bubble up and caramelize
- Place in the oven at 180 Celsius for 20 minutes or until the top has browned
From The Warren, Carmarthen · warrenmanselst.co.uk/journal/rhubarb-crumble
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