It’s here! The rhubarb is in the vicinity. Ry, being the wonderful boyfriend he is, was nice enough to grab a few stalks as soon as the first delivery of the season came in. He had been talking about bringing home some rhubarb for a few months now since it seems to get snatched up pretty quickly at the terminal, and he delivered. While it’s a fruit/plant/stalk I’ve never actually cooked with before, I now know why people are obsessed with it. I’ve also recently been told my grandmother loved it, so it must be in my blood. It’s super easy to work with, seems pretty versatile, and tastes bomb. I would say it has the taste of an unripe peach or a super tart green apple, though I’m sure plenty of people would argue with me on that. Let’s just say it has the taste of, well, rhubarb!
Each summer I try and eat as much corn and as many tomatoes as I can so that by the time the season is up, I’m kinda sick of eating them. Or I’m at least satisfied enough that I can make it till the next year to gorge myself on them again. Well, this year I’m adding rhubarb to the list. I, along with Ry’s help, am going to try and eat as much rhubarb as I can manage.
So, to start the great rhubarb feast of 2017 I figured I might as well go simple. I didn’t want anything that would distract from the rhubarb so I went with a good old classic; rhubarb crumble. Best decision I ever made. It was so, so good and so simple to make. Just a basic crumble topping and some sugared rhubarb all baked up till ooey and gooey. I did manage to top it with a small scoop of vanilla ice cream before it got ddevourred (see what I did there?!) And, I have to admit that I do have a good bit of leftover crumble topping ready in the freezer for when that next batch of rhubarb comes home.
I've also recently been told my grandmother loved it, so it must be in my blood.
An Easy Rhubarb Crumble Recipe
Need a quick, simple and delicious dessert? I’ve got you covered. This easy rhubarb crumble combines tangy, tender rhubarb with a sweet, buttery topping that’s an absolute crowd-pleaser. Serve it up warm with a scoop of vanilla ice cream. It’s a foolproof way to make the most of rhubarb season.
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Ingredients for This Rhubarb Crumble
For the Rhubarb Filling:
- Rhubarb: It’s the star of the show. You can either use fresh or frozen rhubarb here. Fresh is ideal when it’s in season, but in a pinch, frozen works just fine. I tend to have a stash of frozen rhubarb, cleaned, chopped and bagged in my freezer to use for something like this. If you ever find yourself with an excess of rhubarb, freeze it and save it for later. Your future self with thank you!
- Granulated Sugar: Good ‘ole white granulated sugar here. You will definitely need to sweeten the rhubarb since it is very tart on it’s own.
For the Crumble Topping:
- Flour: All purpose flour works perfectly.
- Brown Sugar: Either light or dark brown sugar will work. The brown sugar gives the crumble a caramel-like texture and sweetness.
- White Sugar: Keeps the crumble topping nice and sweet helps it to crisp up.
- Nutmeg: Just a touch. You can swap in any other spice you like.
- Butter: Cold butter creates that irresistible crumbly texture. You want the butter to be very, very cold. Right out of the fridge for this recipe.
- Salt
How to Make Rhubarb Crumble
- Make the Crumble Topping
Combine the flour, white sugar, brown sugar, nutmeg, and salt in a large bowl. Add in the cold, cubed butter and rub the butter and flour together with your fingertips until the mixture resembles breadcrumbs. - Prepare the Rhubarb
Clean and chop your rhubarb into 1-inch chunks. Toss with sugar and spread evenly into a greased baking dish. - Assemble and Bake
Sprinkle the crumble topping over the rhubarb. Bake for 45 minutes at 375° F (190°C) or until the topping is golden-brown and the filling is bubbling. - Let it Cool!
Let the crumble cool for at 10–20 minutes before serving. That filling will be lava hot when you take it out of the oven. Please be careful! - Serve and Eat
Serve it up warm with a big scoop of vanilla ice cream and dig in!
Some FAQs When Making Rhubarb Crumble
What does rhubarb taste like?
Rhubarb has a bright, tart flavor similar to green apples or unripe peaches. But it is very tart and for a dessert, like this crumble, you definitely need to sweeten it up. You can also use rhubarb in savory dishes using it pickled, or finely sliced in a salad.
Is rhubarb poisonous?
Rhubarb stalks are safe to eat. However, avoid the leaves as they contain toxic oxalic acid. Do not eat the leaves! If you are getting fresh rhubarb, simply chop off any green leaves, throw them away and you are good to go.
I can’t find rhubarb. What can I use instead?
Swap rhubarb for other fruits like strawberries, peaches, apples, or cherries. Adjust the sugar depending on how sweet your fruit is.
A few Variations to Try
Rhubarb Crisp
Add in 1/4 C oats to the topping for some added crunch and texture. Try adding in some nuts too.
Rhubarb and Apple Crumble
Mix in chopped apples for a sweeter twist. Rhubarb and apples are an excellent combo.
Rhubarb and Strawberry Crumble
Combine rhubarb with strawberries for a bright, fruity dessert. Rhubarb and strawberries are a match made in heaven. They are both available and in-season in spring and their flavors compliment each other perfectly!
Braised Rhubarb
Braised rhubarb with yogurt and pistachios. Perfect for a light breakfast or snack.
This recipe can really be made with whatever fruit you have, but if you see rhubarb, grab it. Seriously it’s so good and really easy to cook with. It’s also a great recipe cause you can scale it up or down depending. Like I said, I have a bag of extra crumble sitting in the freezer right now, so you can make individuals, or make a big dish. Totally up to you.
Did you Try This Rhubarb Crumble Recipe?
Leave a 5-star review and comment below with your thoughts. Share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Rhubarb Crumble
Ingredients
For The Rhubarb Filling
- 3 stalks rhubarb
- 1/4 c sugar
For the Crumble Topping
- 3/4 C flour
- 1/2 C brown sugar
- 1/4 C white sugar
- 1 pinch fresh ground nutmeg
- 1/2 tsp salt
- 8 tbsp butter very cold, cut in cubes
Instructions
- Preheat your oven to 375° F.
- To make the crumble topping add the ingredients to a large bowl and rub the flour mixture and butter together until you have a texture similar to breadcrumbs. You don’t want it too fine and you also don’t want the butter to melt, so don’t over mix it.
- Next, slice the rhubarb into 1 inch chunks and toss with sugar. Add into your baking dish, then top with as much of the crumble topping as you want.
- Bake for about 45 minutes at 375°F or until the top is browned and the fruit is bubbling.
- Make sure to let it cool for about 10-20 minutes before eating. That fruit is like hot lava, so chill for a sec before you burn yourself. Try and exhibit some self control here.
- I would suggest topping with some ice cream. Whipped cream would also be good choice, or just eat it as is. It’ll be delicious either way!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Rhubarb Crumble
Yum, yum, yum. So ‘back-in-the-day’ recipe.