This is a recipe I’ve been tweaking ever since I pulled my first rhubarb stalks a few weeks ago. I’ve previously made rhubarb and vanilla jam, which was wonderfully mellow to taste and I was hoping to recreate the flavour in a crumble.
If you have a go, let me know if the sweetness needs amending. Mine was a bit tart still, although the flavours were much more mellow the following day.
Joanna Kent
Ingredients
1lb Rhubarb
4oz Caster sugar
1 Vanilla pod
For the crumble
4oz Plain flour
2oz Butter or margarine
3oz Caster sugar
Method
- Preheat oven to 190 deg C (375deg F / gas mark 5)
- Wash rhubarb stalks and cut into 1″ pieces. Place rhubarb chunks into an ovenproof dish and cover with the caster sugar.
- Cut vanilla pod in half and scrap out the seeds and place in the dish together with the halved vanilla pod.
- Stir the contents to ensure all the rhubarb pieces are covered in sugar.
- Cover dish with foil. Place in the oven and roast rhubarb for approx. 20 – 30 mins until rhubarb is soft. Remove vanilla pod from dish.
- Sieve flour into a bowl and rub in butter or margarine until mixture resembles breadcrumbs. Stir in caster sugar.
- Pour crumble mix over the roasted fruit.
- Cook in oven for approx. 30 mins until crumble top is golden.
- Enjoy with custard, cream or ice cream.
