Rhubarb Crumble ~ A Tangy, Sweet Surprise

What’s a celebration without a knock-out dessert? This Rhubarb Crumble recpe is the perfect finishing touch to our homage to the tastes of April. (If you’re interested in the rest of the menu, here it is: Herbed Lamb Chops, Brown Rice Pilaf with Preserved Lemons & Feta Cheese, Steamed Asparagus with Balsamic Vinaigrette.) Of course, it’s equally at home following a hearty beef stew in the middle of winter. It’s kinda like the perfect outfit that you can dress up or down depending on the occasion.

Ok. So that was a little weird. We should just get to the recipe now. 🙂

Pin for later

 

Rhubarb Crumble Filling

• 1 pint home canned rhubarb
• 1/2 tsp homemade vanilla extract
• 1/4 tsp ground cinnamon

Rhubarb Crumble Topping

• 1/8 tsp sea salt
• 1/4 tsp ground cinnamon
• 1/4 cup cold butter (1/2 stick), cut into cubes
• 1/3 cup packed organic brown sugar or sucanat
• 2/3 cup organic flour of your choice
• 2/3 cup organic rolled oats

Go ahead and preheat your oven to 350° F. Then butter your baking dish. This recipe will fill an 8″ x 8″ dish, but any shape is fine. I didn’t have a square one that matched the dishes I was using, so I used an oval one. Because I’m girly like that. 🙂

To make the rhubarb filling:

Mix the pint of rhubarb, the homemade vanilla, and the ground cinnamon in a mixing bowl. Now go spread it evenly across the bottom of your buttered baking dish.

To make the crumble part:

Mix the brown sugar or sucanat, the flour, and the sea salt in a mixing bowl. Add the butter to the sugar/flour mixture. With a pastry blender or 2 forks, cut in the butter until it is the size of peas.

If you don’t have a pastry blender you can rub the butter in with your fingers. But if you use your fingers, make sure the butter is really cold. Otherwise, it tends to melt from your body heat. And that doesn’t give us the texture we’re going for here. 🙂

Now throw in the oats and give it a good stir. And y’all know that by “throw” I mean “carefully add”. 🙂 Once that’s all stirred up good, sprinkle it evenly over the rhubarb mixture. I like to press it down a little, but that might just be me being weird…

OK. Now stick your cinnamon-y rhubarb-y oatmeal topped amazingness into the preheated oven. Let that bad boy bake until it’s a beautiful golden brown and all bubbly around the edges. That will take about 30-40 of the longest minutes of your life.

When it’s ready, pull it out and take a really deep whiff of the incredible aroma. I love to serve this warm with fresh cream. Or whipped cream. Or even ice cream. Hummm…I think I may see a pattern here…

You should make some tonight. I’d love to hear what you think! And what you topped yours with…

Blessings!

 

More delicious desserts you should make: