Rhubarb Crumble
Rhubarb, strawberries, and raspberries, with an almond crumble make this Rhubarb Crumble perfect for spring and summer especially with a little vanilla ice cream on top!
Servings: 6
Equipment
- 8" round baking dish *see notes/tips to adjust recipe accordingly
Ingredients
Fruit Filling
- 425 grams rhubarb
- 200 grams strawberries
- 200 grams raspberries
- 1 lemon zested
- 1 lemon juiced
- 1/4 teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons corn starch
Almond Crumble
- 50 grams salted butter soft
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon fine sea salt
- 90 grams all purpose flour
- 45 grams sliced almonds
Instructions
Rhubarb Filling
- Preheat the oven to 350 F and place a rack in the center of the oven.
- Rinse the rhubarb. If the stalks are more than an inch wide, cut them in half lengthwise. Then trim off the ends and cut into 1/2"-1" chunks.
- Rinse and remove the tops from the strawberries. Chop into 1/2" chunks as well.
- If you need to measure, add the chopped rhubarb and strawberries into your baking dish, then add raspberries until you have a decent mound on the baking dish.
- Transfer all of the fruit into a large mixing bowl and then add in the lemon zest, juice, sugar, salt, vanilla, and starch. Stir until combined and no more starch is visible.
- Pour the mixture back into the baking dish and set aside while you make the streusel.
Almond Streusel
- In a medium bowl use a fork to stir together the soft butter, vanilla, almond extract, sugar and salt.
- Pour in the flour and mix until combined. Last, add in the sliced almonds and mix once more.
- Crumble the streusel on top of the fruit, be sure to kind of press clump it around the edges of the mounded fruit.
- Place the dish onto a baking sheet to catch and drips or overflow.
Bake
- Place the dish on the baking sheet into the preheated oven and bake for 45 minutes. Rotate it 180 degrees and bake for another 30-40 minutes until the fruit is bubbling and the streusel is golden brown.
- You may need to bake longer if using a bigger baking dish but it should be about the same amount of time as long as your baking dish isn't more than 2" deep.
- Once baked, remove from the oven and leave to cool for 5-10 minutes on a wire rack just so you don't burn your mouth. The longer you let it cool the more the juices will thicken.
- To serve, optionally top with vanilla ice cream, whipped cream, or a vanilla custard sauce.
- This can be kept at room temperature for a few hours but I recommend storing leftovers in the fridge!
Notes
Tips for making a Rhubarb Crumble
- The best part about making a crumble is that it's super flexible aka you can really make it in any size pan you want depending on what you need and how much fruit you have. That being said, it can be hard to give exact measurements depending on the size of your baking dish.
- If you're using a different size of baking dish. It's easiest to measure by filling the dish with a hefty pile of your chopped fruit. That will be how much you need, then transfer to a mixing bowl to add the other ingredients.
- Similarly with the fruit, the crumble can easily be adjusted, this one is a simple area of a circle adjustment. Simply calculate the area of the surface of your baking dish and compare it to 50 which is the surface area of the dish I'm using.
- Either forced or standard rhubarb will work for this crumble. I like to add the strawberries and raspberries because they enhance the pink color which can often get lost when using standard rhubarb.
- Fresh or frozen berries will work, there's no need to defrost beforehand.
- The longer you let the crumble cool, the more the juices will thicken. It's delicious warm or at room temperature.
- Top this with anything from vanilla ice cream, to whipped cream, to vanilla custard sauce or leave it plain!
Nutrition
Serving: 1large scoop