Delicate, slender stems of early forced Rhubarb appearing in the shops in January is always cause for celebration and what better way to use them than in a traditional Rhubarb Crumble recipe. Some of the best recipes for rhubarb are traditional “nursery-style-food” with the best example being crumble recipes, served, of course,with custard.
The telling sign of fresh, forced rhubarb is not only its bright colour; the stalks should be firm and upright, the leaves a pale yellow and never black.
This recipe uses slim stalks of forced rhubarb, however, you can also use outdoor when forced is not in season. You will need less than the 12 stalks mentioned in the ingredients as outdoor rhubarb tends to be much thicker, 6 chunky stalks should be enough.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: Serves 4
- 12 stalks of fresh rhubarb, washed, cut into 5cm/ 2" pieces (see introduction for more detail)
- 4 tbsp water
- 8 tbsp fine sugar
- 110g/ 4oz butter, cut into small cubes
- 110g/ 4 oz fine sugar
- 180g/6oz plain flour
- Heat the oven to 180° C/350° F/Gas 4.
- Place the rhubarb, water and sugar into a 4cm/1½in deep ovenproof dish.
- In a baking bowl rub the butter, sugar and flour together until it resembles fine sand, then sprinkle over the rhubarb.
- Bake in the oven until light brown on the surface, approx 45 mins - 1 hour.
- Serve piping hot from the oven with custard or ice cream.