Find this crumble irresistible? You’ll need to try my Easy Apple Crisp!
Rhubarb Recipes
I have been a rhubarb fan for as long as I can remember. And with age I don’t seem to get tired of it but only keep discovering new ways of cooking rhubarb into delicious treats. A rhubarb crumble is a classic and a very easy one at that. Rhubarb is brilliant when cooked with a little bit of sugar and vanilla, then topped with a crispy cookie-like topping. Not cloyingly sweet but a perfectly balanced taste of the rhubarb plant is what makes it so moreish. A beautiful marriage of the sweet and the tart with a citrusy fragrance. What could be better! If you love cooked fruit desserts, make sure to take a look at our Rhubarb Cobbler. Similar idea but the topping consists of fluffy oaty biscuits, which are more similar to cake in their texture. Another dessert with roasted rhubarb you might like is a British classic. It is called Bakewell Tart. Put it on your baking list when you have a bit more time to spend in the kitchen.
Fruit Crumble
Crumbles, made with all sorts of fruit and berries, are a popular summer dessert. And no wonder, they are easier than pies and taste just as good if not better. The legend has it that crumbles gained their momentum during the World War II in Britain due to food shortages. Rationing was in place, which made the crumble topping to be more economical than a double crust pie. I personally prefer a crumble to a fruit pie as I find the taste of the crumble topping a lot more interesting than that of a pie crust. And if pies have a reputation of being difficult to master, crumbles are simple and straightforward. As easy as the crumbles are to prepare, there are a few tips I would like to pass on to perfect this recipe.
Storage and leftovers
Crumble stores well, either in the fridge or freezer, so this is a great one to make ahead and keep until you are ready to serve. If baked- allow it to cool completely before giving it an airtight wrap in cling film. Wrap the whole thing- dish and all. It can be kept frozen for up to 4 months. You can heat it again in the oven at 200C/400F and add 10 minutes to the original cooking time. If unbaked- let the filling cool, then wrap in clingfilm (dish and all) to make it airtight. Freeze for up to 4 months. When you are ready to use it, thaw it out overnight in the fridge and follow the original baking instructions (200C/400F for 50-55 minutes). (Previously unfrozen) leftover crisp can be refrigerated for 2-3 days. Eat hot or cold.
More Rhubarb Recipes
Rhubarb Cake Sharlotka Rose Rhubarb Layer Cake Rhubarb Moscow Mule Easy Rhubarb Curd
