Just in case you have not noticed I really like Rhubarb and it is in season so you see me talking more and more about it. I start to sound like Bubba in Forest Gump… then there is a rhubarb crumble, rhubarb cake….pork with rhubarb …by the time this season is over half of this cooking blog will be about rhubarb. Don’t be alarmed we went cherry picking yesterday so you will have at least a couple of cherry recipes coming soon, unless all the cherries are eaten before they even make it into the cake.
I love this crumble recipe since it can really be used with any fruit. The topping has nuts and oatmeal and very healthy option, meaning you can have your ice cream with it too… sure have another scoop why not… another? of course…. In about a month or so I will make this again with blueberries and almonds instead of hazelnuts. The possibilities are as vast as your pantry.
You will need for the filling: 2 lb of rhubarb, 1 large orange, 1/3 cup sugar, 1/4 cup flour, 1/2 tsp vanilla extract, pinch of salt.
For the crumble: 1 cup of flour, 1/3 cup oats, 3/4 cup of sugar, 6tbs butter, 1/2 cup chopped hazelnuts, pinch of salt
Preheat oven to 350. For the crumble mix the flour, salt and the oats in a medium bowl
Add the sugar
Melt the butter and add to the flour mixture
Add hazelnuts and crumble, meaning push together with your fingers mixing it all in
When it is course like this but mixed evenly chill in a fridge or freezer and prepare the filling
Chop up the rhubarb making sure you discard the leaves… no you do not want them they are poisonous. I don’t think these stumps are true leaves but I like to be certain
place it in a 9×13 baking dish, add flour, pinch of salt
Sugar
Vanilla extract, juice of 1/2 orange (about 1/4 cup), zest of 1/2 orange… eat the other half while tossing the ingredients together. Do you have five hands like me? Oh, you don’t… I’m sorry then wait till the pie is in the oven to eat
Sprinkle the topping evenly on top and bake until golden about 50 min
It should look like this…. see the little bubbles of gooey juice peaking through the crumble… oh yeah.. that is what crumbles are all about
Look closer… Yummy… eat warm, eat cold… by itself with whipped cream or ice cream… whichever way you slice it… it’s good.. very good… not too sweet, not too tart.. just the way mother nature intended for rhubarb to be served… I know she told me.
I think the thing about rhubarb is that, unlike other fruits, you can’t eat it plain so you HAVE to bake with it. And thank goodness because this looks fantastic! Life wouldn’t be complete without rhubarb crumbles, crisps, pies…
looks oh-so-good! now I’m off to find rhubarb, thx kathy!
My husband and I used to eat it dipped in sugar as kids. He grew up in Upstate NY and me in Poland (almost the same climate). You do however need to eat it with sugar like grapefruit well unless you are hard core.
I’ve never cooked with Rhubarb but I want to. I’m going to try this recipe. Like the site!