Rhubarb season has arrived! This is always the first indication for me that summer is actually on its way, albeit a few months off. Rhubarb’s ruby red tones and glorious fresh flavour are the first of the summer ‘fruits’ to hit the market stalls – a lovely preface for the strawberries, raspberries, and other jewel toned lovelies still to come. I think a crumble is one of the nicest ways to enjoy many of the summer fruits, and here the soft tartness of the rhubarb and the crisp sweetness of the crumble are, to me, the perfect combination, but you can swap out the rhubarb for any other fruits with fantastic results.
And you know what goes well with rhubarb? More rhubarb! And a little ginger as well. If you want a winning combination, try this with our Ginger Rhubarb Gelato. If you haven’t time to make that, so good quality vanilla will be almost as good.
- 12 tbsp unsalted butter, cut into 1/2 inch cubes
- 1 cup sliced almonds (optional)
- 1 cup packed golden brown sugar
- 1 1/4 tsp cinnamon
- 1 cup all purpose flour
- 6 cups rhubarb cut in ½” slices
- 1 1/2 cup sugar
- 1/2 cup +2 TB all purpose flour
- 2 tsp grated lemon peel
For crumble, cook butter in large skillet over medium heat until golden, stirring often – about 5 minutes. Remove from heat. Mix in almonds, sugar and cinnamon. Add flour and stir until moist clumps form. Cool completely.
Preheat oven to 350 F.
For filling, toss rhubarb with sugar, flour and lemon zest in bowl to blend. Let stand until the filling looks moist, stir a couple of times.
Pour the rhubarb filling into a gratin dish Sprinkle the crumble on top. Bake 45 – 60 mins or until filling is bubbling and crumble is crisp and golden. Cool 10 – 15 minutes before serving.
Serve warm or at room temperature with Ginger Rhubarb Gelato