Rhubarb Crumble is the perfect marriage of tangy fruit and sweet, crunchy topping. Delicious with custard, this winter warmer is a traditional British favorite.
A classic British school pudding (the UK's word for 'dessert'), Rhubarb Crumble is full of wonderfully contrasting flavors and textures.
The rhubarb itself is tart and tangy, with a lovely soft texture, balanced perfectly by the sweet and crunchy topping.
More about rhubarb
If you've never cooked with rhubarb before, this is a great recipe to try and find out what you've been missing.
Once you've bought the rhubarb for this recipe, be sure to keep it in the fridge and use it within just a few days, as it wilts very quickly.
Keep the leaves on until you're ready to cook it, because they help the stalks stay fresh for longer. But make sure you remove them before cooking, as rhubarb leaves are poisonous if consumed.
Botanically speaking, rhubarb is actually a vegetable, but in the culinary world it's treated as a fruit. It does, however, have an extremely tart flavor and needs to be cooked with a good amount of sugar to make it palatable.
In a crumble, the crunchy topping is very sweet, so it works really well with the rhubarb and creates an incredible dessert. You can add even more sweetness by serving rhubarb crumble with custard or ice-cream.
But if the sweetness level is already just right, try pouring over some heavy cream instead. Delicious!
Tips for making the crumble as crunchy as possible
One of the best things about Rhubarb Crumble is the crunchiness of the topping - and there are ways of making it even crunchier!
Why not try:
- Adding chopped nuts to the crumble mixture (flaked almonds work well)
- Adding raw oats to the crumble mix - they don't just add crunch, they add the goodness of whole grains too!
Don't use more butter than suggested in the recipe, or your topping will 'melt' and be soggy instead of crunchy!