Rhubarb Crumble Recipe

Rhubarb Crumble Recipe

As I was tidying up the pantry and freezer, I discovered some frozen rhubarb. We have a rhubarb patch in the garden, so there's essentially an endless supply. I believe rhubarb is an acquired taste, but with a fantastic recipe, anyone can come to enjoy it. I hope you'll give my freezer clean-out Rhubarb Crumble Recipe a try!

Rhubarb Crumble Recipe

Rhubarb Crumble Recipe

Crumbles generally have two layers: the base layer contains the cooked rhubarb mixture, and the top layer is the crumble. Achieving the perfect crumble-to-base ratio is quite challenging, so we experimented extensively, and these proportions appeared to satisfy everyone.

Ingredients

Base

1 bunch of rhubarb (around 600 g)

1/2 cup Sugar

1 tsp Cinnamon

1 tsp Vanilla essence

1 pinch of salt

2 tbsp lemon juice (1 lemon)

Crumble

150 g sugar

150 g margarine or vegan butter (salted)

150 g flour

150 g oat

Rinse the rhubarb and remove the leaves, as they are toxic. Roughly chop the rhubarb. Put the base ingredients in a pan and cook for 10-15 minutes until they turn mushy.

Coarsely chop the margarine into a bowl and add the sugar. Microwave for 1 minute. Mix thoroughly and combine this mixture with flour and oats in a larger bowl. Stir until the texture is uniform.

Position the base in a glass pan. Distribute the crumble on top and level it with a spoon. Technique tip: place about 6 large spoonfuls of the crumble mixture on top. Next, spread the mixture evenly to cover.

Bake at 180°C with a fan for 30 minutes.

Pair with vegan custard or vegan vanilla ice cream

Rhubarb Crumble Recipe

Rhubarb Crumble Recipe