Rhubarb Crumble

Rhubarb stalks are definitely not just for compote or jam. From them, we can create a wonderful spring dessert that delights with the combination of warm fruit and crispy buttery crumbs. The dessert is best when still warm, served with a scoop of good vanilla ice cream.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Crumble

  • 140 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 50 g Sugar, white

  • 90 g Butter, unsalted

  • 60 g Nuts, hazelnuts

  • 500 g Rhubarb

  • 100 g Sugar, white

  • 3 spoons Juice, orange

Steps

  1. Clean the rhubarb stalks and cut them into smaller pieces, then place them in a suitably sized pot. Add sugar and orange juice, cover the pot, and simmer the rhubarb over moderate heat for 15 minutes. If the rhubarb seems too sour, add a bit more sugar. Once the pieces soften (be careful not to let them fall apart!), transfer the rhubarb to a medium-sized baking dish.

  2. Preheat the oven to 200 degrees Celsius. In a bowl, combine flour with salt and sugar. Add cold butter cut into pieces and rub it into the dry ingredients with your fingers until a crumbly mixture forms. Mix the butter crumbs with coarsely chopped hazelnuts. Sprinkle the crumble over the rhubarb. Place the baking dish in the preheated oven for 30 minutes, allowing the crumble to turn a beautiful golden brown.

  3. Rhubarb crumble is best when still warm. Serve it with a scoop of vanilla ice cream, custard, or whipped cream.

Nutrition Information (Per 100g)

  • Calories: 233.33 kcal
  • Fat: 11.36 g
    • Saturated Fat: 4.94 g
  • Carbohydrates: 29.76 g
    • Sugars: 16.3 g
  • Protein: 2.31 g
  • Fiber: 1.26 g