Rhubarb 3: Rhubarb Crumble Recipe

I promise that this will be my last post about rhubarb!

To me this is the first sweet vegetable of the year and really shows that spring has arrived. There is just something so irresistible about the colour of it that I keep succumbing to its charm.

With all the talk of rhubarb, while I was in the greengrocers on Thursday I thought I’d treat us to some. Especially with ours being only about 6 inches high and ‘out of bounds’.

This evening I made the long ruby-red sticks into my favourite rhubarb and orange crumble recipe. It has made enough for 4 people, but it’s flavour is so intense you really do not need a huge portion. The other advantage is it’s really quick and easy to make!

Ingredients:

• 100 gr butter at room temperature, cut into cubes
• 200 gr of a mixture of oats and flour (I used about 50gr oats and 150gr flour)
• 25gr of caster sugar
• 4 long sticks of forced rhubarb
• Juice and zest from half a large orange (or 1 small)
• 5 tbls of dark muscovado sugar

Preheat the oven to 180 degrees (Celcius).

Put the flour, oats and caster sugar in a bowl and rub in the butter until it resembles coarse breadcrumbs.

Cut the rhubarb into chunks about 4cm long. Add the orange zest, juice and brown sugar.

Top with the crumble mix and put in the oven for about 40 mins.

It couldn’t be easier!