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Spring is finally starting again, when many great seasonal products can be found on the market again. This also includes rhubarb, the sour, magenta-colored sticks from which you can conjure up wonderfully great dishes. In this post I’ll show you how easy it is to prepare a delicious rhubarb crumble. As always, it only takes a few ingredients and not much time.
I love this time when spring wakes up, the first warm spring days are approaching and everything is green and colorful – or, in the case of rhubarb, glowing red – sprouting. The fact that I have unfortunately suffered from a not so pleasant pollen allergy for a few years now only slightly alleviates my joy. Of course, it would be nicer if you could experience this great time without any restrictions, but well. Unfortunately you can’t have everything! I consoled myself during this time with wonderfully fresh and seasonal products, such as this rhubarb crumble. Tartly sweet and then wonderfully crispy, this recipe for rhubarb crumble is the perfect companion for the first days of spring. Whether for a small group or the whole family – this crumble will do it all! The really nice thing about this recipe is that you really don’t need a lot of ingredients or a lot of time. Actually, all you have to do is get yourself some fresh rhubarb and then you can almost start! Most of them already have traditional ingredients such as butter, flour, sugar and salt at home. If that works out too, just go to the supermarket around the corner quickly!
By the way, at this nice time I recommend going straight to the next weekly market and looking at all the other great seasonal products. There you will not only get rhubarb, but probably also wild garlic, asparagus or fresh potatoes. Have a look at my asparagus recipes if you feel like it!
The preparation is completely simple: cut the rhubarb into small pieces, stir with sugar and some cornstarch and set aside. In the meantime, knead the crumble dough by kneading cold butter with flour, a little salt and a little sugar. Put the rhubarb in a baking dish and pluck small pieces from the crumble batter and spread them on the rhubarb until everything is well covered. Zack – the rhubarb crumble is ready and now all you need to do is bake it in the oven. PS If you prefer it sweeter, you should perhaps taste again whether there is enough sugar in the rhubarb. This is known to be very acidic by nature!
Nutritional information per serving of rhubarb crumble
Calories: 455 – Protein: 3g – Fat: 21g – Carbs: 61g
- For the rhubarb filling:
- 2-3 rhubarb stalks
- 75g sugar
- 1 tsp cornstarch
- For the crumble:
- 100g butter
- 120g flour
- 80g sugar
- 1 pinch salt
- To serve: Some vanilla ice cream and/or powdered sugar.
- Step 1 Cut the rhubarb into pieces of about 2cm and mix well together with butter and a little cornstarch. Allow to stand for about 10 minutes and then place in an ovenproof dish
- Step 2 For the crubmle, cut the cold butter into pieces and knead together with the flour and sugar and a little salt. This works best with the dough hook or directly with your hands.
- Step 3 When the dough is smooth, pick off small pieces of dough with your hands and spread them irregularly on the rhubarb until everything is covered.
- Step 4 Bake the crumble in the oven for about 30-40 minutes at 160 degrees O/U (depending on how thick the layer of dough is).
- Step 5 Serve with vanilla ice cream and/or powdered sugar.