The only thing I make when rhubarb season arrives rhubarb crumble!
I like to add apple into mine so the filling isnt just baby-food-mush.
Adore the tangy filling there is nothing else like it.
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Serving with ice cream is a MUST!
Theres nothing like rhubarb!
This is one of those rare recipes where I cant offer flexibility becausethere is no substitute for rhubarb!
Theres nothing like it the unique celery-like texture, bright red colour and signature tang.
Even its cooking qualities are unusual.
Which, I just realised, might sound unappetising.
But actually, the softness when cooked is is what makes it such a great filling for a crumble.
Looks like celery except with red stalks.
Flavour Tart, like lemon but less sour.
You wouldnt eat a pie filled with lemon flesh, way too sour!
Whereas you’re able to, with rhubarb.
What its used for Mostly desserts.
Crumble is a common use Im so unoriginal, I know.
Either just rhubarb, or combined with other fruit apple and strawberry are favourites.
How to use it Usually cooked, though can be eaten raw, I had it in salads.
When cooked its soft, the tangy flavour is tempered and juicier.
How to cook it Baked, stewed.
When cooked its so soft it does not hold its shape when picked up.
Chopped pieces breaks down into a jam-like consistency within 5 minutes on the stove.
When its in season Opposite times in opposite parts of the world!
Grown in the dark rather than outdoors.
More tender, pink rather than red and juicier.
Havent tried this crumble recipe with it as it doesnt exist in Australia.
Suspect adjustments required including less sugar and juice thickener.
Suggest using Nigellasforced rhubarb crumble recipeinstead.
Un-killable, Im told.
Ingredients in Apple & Rhubarb Crumble
See the section above for rhubarb chatter.
This section will cover everything else!
Rhubarb Chatter per above.
You will need one big bunch, about 10 12 stalks.
Sometimes the bunches are small and dismal so rummage around for the biggest and best.
Look for celery-like firm stems, not floppy dehydrated ones (juice-less).
You need 4 1/2 5 cups once the stems are cut.
If youre a little short, thats ok.
The crumble will still work fine!
You could also go a little more too.
Adds a little citrus zing.
So it made the filling pasty rather than creating a syrup sauce.
Turns out, you dont need it.
It took multiple iterations (the crumble ispasty!! )
before we figured this out!!
Roll oats Just regular oats.
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Not steel cut, not quick cook.
Brown sugar For better caramely flavour and colour for the topping.
But can be substituted with white sugar.
Butter For buttery goodness and the wet ingredient that brings the crumble mixture together.
Baking powder To give the topping a bit of lift, otherwise it is a little too rock hard!
Almond meal works well as a gluten free substitute.
Cinnamon Mandatory in virtually every crumble I make!
Salt Just a pinch, to bring out the flavours.
How to make Apple & Rhubarb Crumble
Nice and easy.
Rhubarb is so easy to prepare!
Rhubarb Wash the rhubarb stems.
Trim off the dirty end.
Then cut into 4cm / 1.5 even lengths.
Discard the leaves they should not be eaten.
Tossthe rhubarb with apple pieces, sugar and orange zest in a large bowl.
Then spread in a 30 x 20cm baking dish (12 x 8).
Baking pan size If you dont have a pan of this size, go smaller rather than larger.
Crumble topping Put all the crumble topping ingredients in a bowl and mix until you no longer see flour.
As noted above in the ingredients section, this mixture has less butter than my classic crumble topping.
So youll need to mix a little longer.
Chunky bits!Grab handfuls of the crumble mixture and enclose in your first to press together.
Then use your fingers to break into clumps to cover the surface.
Why I do this strange step?Couple of reasons!
It makes the filling pasty, as I found out firsthand.
Scrunch in hands, then crumble.
Cover surfacewith the crumble mixture.
Poke the rhubarb with a butter knife to check!
Restfor 5 minutes before serving.
This lets it cool down slightly as well as giving the juices a chance to thicken slightly.
IMPORTANT serving point!
With every crumble recipe Ive shared, I very strongly recommend serving with ice cream or custard.
So Im not urging you to serve with ice cream or custard.
Im making it mandatory.
hey promise me you wont skip it!
