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Ingredients

Adjust Servings:
500-600 g rhubarb
100 g sugar
2 tbsp cognac or rum (optionally)
1 pinch ground cardamom
150 g flour
100 g butter, softened
100 g sugar
50 g walnuts (or any other nuts)
Rhubarb crumble

Rhubarb crumble

  • 55
  • Serves 4
  • Medium

Ingredients

  • 500-600 g rhubarb

  • 100 g sugar

  • 2 tbsp cognac or rum (optionally)

  • 1 pinch ground cardamom

  • 150 g flour

  • 100 g butter, softened

  • 100 g sugar

  • 50 g walnuts (or any other nuts)

Directions

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There are two tricky moments in this recipe. The first is rhubarb itself. Is a vegetable? Or a fruit? It resembles beetroot leaves and tastes like strawberry in desserts and pies. Rhubarb turns out to be an herbaceous perennial plant, most popular in Europe (but not only). Even more interesting fact is that the English word “rhubarb” refers to the River Volga, which is “rha” and “barbarous”, which is “foreign”.  It is connected with the fact that rhubarb has grown wild along the banks of the River Volga.

The other tricky moment is the crumble itself. If rhubarb was neither vegetable nor fruit, then the crumble is both pie and not one. 🙂 To my mind, it is a genius invention of English cuisine: it is prepared much easier than any other pie, but it is not less tasty, maybe even tastier than a few. So, the crumble is a kind of a pie usually contains stewed fruit topped with a crumbly mixture. Moreover, mostly sourish berries and fruit are used for a filling. They are stewed or baked for any excess moisture to be evaporated. Crumbles are sweet and crunchy. Perfect match!

A traditional crumble is prepared with apples (that’s England), but nowadays any nuts and fruit are used. A rhubarb crumble is classic. I love making it and I make it really often. It’s also great to freeze chopped rhubarb and prepare the dessert on a cold winter evening. Wow, that is a real holiday!

You must try it!

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Steps

1
Done

Prepare the filling. Take the rhubarb and remove the leaves. Rinse the stalks and chop into medium chunks.

2
Done

Place the rhubarb into a pan with high sides. Add sugar, cardamom and cognac. Cook over low/medium heat for 10-15 min.

Important! The key to a perfect crumble is rhubarb. It shouldn’t be watery otherwise crumbles will become wet and not crunchy, and it shouldn’t be too thick as a crumble will be dry. The perfect consistency is when the rhubarb is as thick as a syrup.

3
Done

Prepare the crumbles by placing the softened butter into a bowl. Sift in flour and add sugar. Rub the butter and flour with your fingers to get crumbles. You can prepare them in advance and place in the fridge.

4
Done

Coarsely chop the nuts. I place them into a plastic bag and smash with a meat mullet or a rolling pin. 3 seconds and the nuts are done!

5
Done

Add the nuts to the crumbles and mix carefully for the crumbles not to break.

6
Done

Preheat the oven to 180 degrees Celsius.

7
Done

Pour the rhubarb in a baking pan with 3-4 cm high edges. Make the surface even. Scatter the crumbles over to cover the entire surface.

8
Done

Bake for 30-40 min until golden brown on top.

How to serve:

Serve hot as a dessert or for breakfast.

How to keep:

Can be kept at room temperature during 1 day.

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