The summer is coming to an end. Rhubarb season is practically over. Last week a nice bunch of rhubarb stalks landed in my hands. Probably last this season. I wanted to celebrate the last of this wonderful ingredient. We planned to go away for the weekend so I had to cook it mid week. Preferable in a way that is not too time consuming in prep time. The answer was to cook a classic – rhubarb crumble. We all love a good crumble. Just add a good lashing of custard and it turns into pud heaven. As mentioned above I did not want this to be labour intensive so I split the cooking between two evenings. One evening I stewed the rhubarb. Chilled it overnight which helped the stewed rhubarb to set slightly so it was much easier to spread the crumble the day after. On the second evening I simply made a crumble, spread it on top of the rhubarb and baked. I like my rhubarb quite sharp but you can add more sugar during simmering if you prefer yours sweeter. I believe preparing rhubarb crumble this way helps flavour to develop overnight and requires less time commitment at one time. It is ideal method if for example you have guests coming over for the dinner. You can simply prepare half of the pud day before and then freshly bake when your diners arrive. You can serve the crumble with good quality vanilla ice cream but I think it shines if it is served with a home made crème anglaise.
Equipment required: ovenproof dish 23cm x 23cm approx or equivalent
- 800g rhubarb, washed and cut into thumb sized chunks
- 175g sugar
- 3 tblsp cherry liqueur or port
- 200g plain flour
- 100g chilled butter, cut into cubes
- 75g light brown soft muscovado sugar
- 25g rolled oat flakes
- Place the rhubarb, sugar and cherry liqueur (or port) in a saucepan. Cover and simmer over low heat for about 20 – 25 minutes. Stir gently from time to time and add more sugar it required.
- When rhubarb is soft but still holding its shape take it off the heat and transfer into the ovenproof dish. Let it cool down completely. Cover with cling film and place in the fridge to set overnight.
- When you are ready to cook the crumble next day set the over for 190 centigrade.
- Put the flour, oat flakes, sugar and butter cubes into a mixing bowl.
- Rub the flour and sugar around the butter with your fingers until you have a soft topping resembling breadcrumbs.
- Remove the ovenproof dish from the fridge. Unwrap cling film and scatter the crumble over rhubarb evenly.
- Bake in the middle of pre heated over for about 35 minutes until the crumble is golden brown on top.
- Remover from the oven and set aside for about 10 minutes to cool down a bit.
- Serve hot with a sauce boat full of crème anglaise.
What’s your favourite fruit crumble?