Rhubarb harvest season is open! A rustic plant par excellence that proudly flourishes in our gardens, rhubarb offers a slightly tangy aftertaste that goes perfectly with apples and strawberries. It can be prepared in different forms: compotes, jams, chutney or in a crumble, the recipe of which is given to you here...Thanks to Anna for her delicious Easter lunch crumble which inspired us!
Recipe for 8 people
Prep time 20 minutes + 40 minutes cooking time
1 kg rhubarb
250 g flour
100 g caster sugar
180 g brown sugar
200 g softened butter
1 vanilla sugar pack
1 pinch of salt
Preheat the oven at 200°C
Cut the rhubarb leaves and throw them in the compost
Wash, peel and cut the stems into 2 cm sections
Pour the sections into a salad bowl and mix with the caster sugar. Leave to drain for 15 minutes then drain
In another bowl, pour together 100 g of brown sugar, the flour, the vanilla sugar and the pinch of salt. Mix it all up
Add the diced butter and knead all together with your fingertips until you get the sandy/grainy effect of the crumble
Butter a gratin dish and spread the rhubarb then cover with the remaining brown sugar. Let it cook for 15 minutes
Then cover the rhubarb with the crumble topping and cook for another 20/25 minutes until the crust is golden brown. Taste...
Notes et suggestions!
Rhubarb leaves are toxic and cannot be eaten!
You can accompany your crumble with heavy cream or a scoop of vanilla or almond ice cream.
* all our ingredients are organic