This is the way I always cook Rhubarb Crumble, with a heavy dose of strawberries and a smidge of cinnamon. The flavour combos are genius and the result is off the scale delicious. They make a very, very special pudding.
Rhubarb Crumble always strikes me as a winter comfort food pudding. I didn't realise until a few years ago that it is actually in season in late spring/summer in the U.K. I was a rhubarb boomer as my son would say.
Rhubarb
Although Rhubarb is actually a vegetable it is more often eaten more in a fruity way. The edible stalks are cooked with sugar and used in pies and crumbles.
In the U.K forced rhubarb is available earlier in the year and produced in forcing sheds that exclude all light and encourage a quicker, pinker and sweeter growth. Sounds a bit sad to me....
My recipe here is for the standard produced rhubarb from your garden. A higher welfare recipe.....titter.
Adjust the sugar for a sweeter crop. Rhubarb can be lip smackingly, chop wincingingly tart, but lets not overdo the sugar if we can help it. Can't quite believe I just said that!
It appears too that the Americans already love the Rhubarb - Strawberry combo that I have adopted here. I so get why.
The two flavours are like besties especially with the ground cinnamon in there. It is good without, but on just another level with. The Reeves and Mortimer of fruity flavours.
Ingredients
The ingredients are simple and few.
Strawberries - I chose the ripest looking that I can find.
Rhubarb - The stalks that are reddest and not squishy.
Butter - Unsalted butter.
Sugar - Granulated or Caster. Adjust amount for the right tartness.
Flour - Plain Flour. You can use self raising if that is all you have. The crumble mixture may rise a little.
Ground Cinnamon
Recipe Steps
- Wash and cut the rhubarb stalks into 1 inch pieces. Peel off any obviously stringy bits that are too difficult to cut through. Set aside.
- Wash and hull the strawberries and cut in half. Set aside in a bowl.
- Place the rhubarb and strawberries into a medium saucepan along with the sugar, cinnamon and 2 tbsp of water.
- Preheat the oven to 180 C/350 F/Gas Mark 4.
- Simmer gently for 8-10 minutes. As soon as the rhubarb mixture is soft then remove from the heat. Carefully taste and add more sugar if needed.
- Place in your baking dish. Mine is 27 x 16 cm and 7 cm deep. I also use a 18 cm (7 ") square dish. This sort of size keeps the thickness of the crumble layer just right.
- Place the remaining butter, flour and sugar in a food processor and pulse until it forms breadcrumbs.
- You can also just rub it in with your fingers until breadcrumbs are formed. See here for how to rub in butter with your fingers.
- Tip the crumble mixture on top of the stewed rhubarb and bake in the oven for about 40 minutes.
- The fruit will be bubbling through in places and the top should be golden brown.
Top Tips
- Use the best fruit you can.
- Stew the rhubarb until soft and tender.
- Taste the stewed rhubarb carefully and add more sugar if needed. Be careful it is very hot.
- Use the dish size recommended so as to keep the layer of crumble in the right ratio to the stewed fruit below it. A 17-20 cm (7"-8") square dish is perfect.
- You can toast your crumble a little before if you like your crumble topping super crunchy. see my Apple Crumble recipe for how to instructions.
Can I Make Crumble With Self Raising Flour Instead Of Plain Flour?
Yes. This is a rhubarb crumble made with plain flour but you can make it with self raising flour if that is what you have in the cupboard. It will still be very good.
What Do I Serve Rhubarb Crumble With?
I love to serve it with double cream, custard or ice cream. Clotted cream would be delicious too. I love to serve this as a Sunday Lunch pudding and have all three options available on the dining table.
How Do I Store Rhubarb Crumble and Can You Freeze Crumble?
You can keep leftovers stored in the fridge covered and you can freeze leftovers too. Double wrap the crumble in clingfilm and then silver foil or place it in a stout plastic container before freezing for up to 3 months. Thaw at room temperature for several hours depending on the size of the portion.
You can also freeze any spare crumble topping. I put mine in two freezer bags and freeze for up to 3 months.
If You Like This Recipe Then You May Like These.
Rhubarb Crumble with Strawberries
This Rhubarb Crumble with Strawberries is absolutely delicious. This flavour pairing is a match made in heaven. Warmly spiced with cinnamon it is a great family dessert.
Ingredients
- 500 grams rhubarb
- 400 grams strawberries
- 100 grams sugar
- 1 tsp ground cinnamon
- 2 tbsp water
Crumble Topping
- 210 grams plain flour
- 135 grams unsalted butter
- 120 grams sugar
Instructions
-
Wash and cut 500 grams of rhubarb stalks into 1 inch pieces. Peel off any obviously stringy bits that are too difficult to cut through. Set aside.
-
Wash and hull 400 grams of strawberries and cut in half. Set aside in a bowl.
-
Place the rhubarb and strawberries into a medium sauce pan along with the 100 grams of sugar, 1 tsp of ground cinnamon and 2 tbsp of water.
-
Preheat the oven to 180 C/350 F/Gas Mark 4.
-
Simmer gently for 8-10 minutes. As soon as the rhubarb mixture is soft then remove from the heat. Carefully taste and add more sugar if needed.
-
Place in your baking dish. Mine is 27 x 16 cm and 7 cm deep. This sort of size keeps the thickness of the crumble layer just right. A 7"-8" square dish is perfect too.
-
Tip the crumble mixture on top of the stewed rhubarb and bake in the oven for about 40 minutes.
The fruit will be bubbling through in places and the top should be golden brown.
-
Apply To Boomer Face.
Recipe Notes
- Use the best fruit you can.
- Stew the rhubarb until soft and tender.
- Taste the stewed rhubarb carefully and add more sugar if needed. Be careful it is very hot.
- Use the dish size recommended so as to keep the layer of crumble in the right ratio to the stewed fruit below it.
- You can toast your crumble a little before if you like your crumble topping super crunchy.
Do let me know how you got on in the comments below or come on over and connect with me on Facebook and Instagram. I love a good old hairy chinwag.
Michelle Rolfe
Great combo, I do love a simple pudding like this. Thanks for linking up to #CookBlogShare. Michelle x
Jenny
Thanks Michelle, and me!x
Chloe Edges
Crumble is the best! And when i say crumble, I really do mean the crumble - I'm not a fruit fan!!!! But I am a bugger for skimming off the crumble!!!
Jenny
Not a fruit fan????It can't always be about the yorkies Chloe!!! This would convert you I'm sure x
Eb Gargano | Easy Peasy Foodie
Ooooh - yum! I love the idea of adding strawberries to rhubarb crumble 😀 Eb x
Jenny
Thanks, I always do it now. Such a good combo!x