You can get good quality forced rhubarb almost all year round- but as the early signs of spring begin to appear, so does fantastic English rhubarb! The key here is cooking the topping and rhubarb separately- then building the crumble to cook! It’s certainly a dish that’s going to wow your friends and family!
For the crumble topping
- 250g Cold, diced, unsalted butter
- 250g Demerara Sugar
- 250g Plain Flour
- 250g Ground Almonds
- 1 Orange Zest
- 1 Vanilla Pod, split
- 1 Egg
For the roasted rhubarb
- 1kg Rhubarb, cut into 5cm batons
- 1 Orange, zest and juice, (plus the juice form the crumble orange)
- 5tbsp Honey
- ½ Cap Vanilla Essence
- 40g Demerara Sugar
For this recipe you will firstly need to fire up your oven to its optimum temperature, then allow the oven to cool to 180°c-200°c. However, you will need a slightly hotter environment for cooking the finished crumble.
To make the crumble topping, rub together all the topping ingredients except the egg, until a crumb consistency is achieved.
Mix the egg in with a fork, and lay the mixture on a lined baking tray. Bake for around 25 minutes, removing from the oven every 5 minutes to mix and break up with a wooden spoon.
Once done, cool, and store in an airtight container- this recipe makes a lot, but it keeps for a long time and is great sprinkled on ice creams, pancakes or any dessert!
To roast the rhubarb, put all ingredients except the sugar in a roasting tray, cover with foil and roast for 25-30 minutes.
To build the crumble, simply fill a serving dish with the roasted rhubarb and juices and top with the crumble topping and bake until golden brown.
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