Rhubarb Crumble
What is a vegetable but used as a fruit?
Rhubarb!
Rhubarb is among the first vegetables to show in the spring. The season begins in April and lasts through July. Rhubarb is a fairly sour vegetable, especially when uncooked, cooking can mellow it out. Its natural acidity can be used to balance out sweet desserts.
Try this tasty rhubarb crumble.
Ingredients
- 225g plain flour
- 175g chilled butter, cut into cubes
- 275g caster sugar
- 900g rhubarb, trimmed and wiped clean
Preparation
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Preheat the oven to 375°F.
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For the topping, put the flour and butter into a food processor and pulse together until the mixture looks like coarse breadcrumbs. Alternatively, put the flour and cubed butter in a bowl and rub them together with your fingertips. You want the mixture to be clumpy rather than fine and dusty. Stir in 100g of the sugar.
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Cut the rhubarb into 1 inch pieces, put them in a bowl and add the rest of the sugar. Mix well and set aside for 15–20 minutes, stirring now and then, until slightly moistened.
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Spread the fruit over the base of a shallow ovenproof dish and sprinkle over the topping. Bake for 45–50 minutes until the rhubarb is tender and the top is golden brown.