Good old fashion rhubarb crumble

I have a thing for rhubarb. Some of my earliest memories are playing in the field behind my grand-maman's house in the country with my cousin Martin or running for dear life in those same fields trying to escape from being  ripped to shreds by my aunt's crazy dog Chico. Country life...aside from being terrorized by my aunt's psychotic dog, I loved lying on the grass under the massive wheeping willows and watching the clouds float by, gingerly picking gooseberries whilst trying to avoid their lethally sharp thorns and admiring the mounds of rhubarb that my aunts would get together for and make into pies and jams. 

Last year I purchased a huge batch of rhubarb and made some glorious strawberry and rhubarb jam. This year I bought half a dozen rhubarb plants and carefully planted them at the cottage. The plants have struggled a bit in this crazy weather we've been having but I am confident they will come back bigger and stronger next summer; after all, they say you can't kill rhubarb...they are hardy little plants.

I picked up a bunch of rhubarb at my local farmer's market and decided to make a crumble. I had never made a crumble before and it looked easy enough. It's not the sexiest of desserts but it is truly delicious and turns out so very easy to make.

When choosing a recipe, I take several things into consideration:

  • do the ingredients work together (intuition)
  • are the reviews good
  • do I think I can do this

I chose the following recipe for all these reasons plus one...it was called Glenn's rhubarb crumble. Glen with one "n" is the name of my first puppy luv crush who happens to love rhubarb and I remember him commenting on my strawberry rhubarb jam post last summer. I figured I couldn't go wrong ...of course I was right..ok maybe I tweaked it a bit.

INGREDIENTS

Filling

 

  • 7 cups (more or less) of thinly sliced rhubarb
  • 1 & 1/2 cups of light brown sugar **original recipe called for white sugar 
  • 1/4 cup of cornstarch **original recipe called for flour & egg ..cornstarch is a good substitute
  • 1/2 teaspoon of ground cinnamon
  • the zest and juice of 1 lime **because everything is better with lime

Crumble

  • 1 & 1/2 cups of flour
  • 1 cup of packed light brown sugar
  • 1 cup of quick-cooking oats
  • 1/2 teaspoon of ground cinnamon
  • 1 cup of butter

HOW TO

  • start by heating your oven to 375 degrees
  • grease an oven-ready dish with butter and set aside
  • chop your 7 cups of rhubarb into thin slices and place into a large bowl
  • add the rest of the filling ingredients, mix well and set aside
  • for the crumble I tossed all the ingredients into my Cuisinart food processor and pulsed until it was all "crumbly"...you can always use a pastry cutter to get the same effect
  • for the assembly...pour the rhubarb mix into the prepared dish and cover with the crumble mix
  • into the oven for about 40 minutes and voilà

I loved this dessert straight out of the oven but the hubby and I enjoyed it even more cold for breakfast the next morning...simply delicious. Try it!

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