Ingredients with Measurements:
- 4 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Special Equipment Needed:
- 9-inch square baking dish
- Mixing bowls
- Pastry blender or fork
- Measuring cups and spoons
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, 1/4 cup flour, 1 tsp cinnamon, and 1/4 tsp salt. Mix well and transfer to a 9-inch square baking dish.
3. In another mixing bowl, combine the 1 cup flour, rolled oats, brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Mix well.
4. Add the cold and cubed butter to the dry mixture. Using a pastry blender or fork, cut the butter into the dry mixture until it resembles coarse crumbs.
5. Sprinkle the crumb mixture evenly over the rhubarb mixture.
6. Bake the crumble in the preheated oven for 40-45 minutes, or until the top is golden brown and the rhubarb is tender.
7. Remove the crumble from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 405
- Total fat: 17g
- Saturated fat: 10g
- Cholesterol: 41mg
- Sodium: 166mg
- Total carbohydrates: 62g
- Dietary fiber: 2g
- Sugars: 38g
- Protein: 3g
Substitutions for ingredients:
- Rhubarb: You can substitute with strawberries, apples, or peaches.
- Rolled oats: You can substitute with quick oats or almond flour for a gluten-free option.
- Brown sugar: You can substitute with coconut sugar or granulated sugar.
Variations:
- Add chopped nuts, such as almonds or pecans, to the crumb mixture for added crunch.
- Top the crumble with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
- Add a pinch of nutmeg or ginger to the crumb mixture for a spicier flavor.
Tips and Tricks:
- Make sure the butter is cold and cubed for the crumb mixture to achieve a flaky texture.
- If the crumble is browning too quickly, cover it with foil and continue baking until the rhubarb is tender.
- Serve the crumble warm for the best flavor and texture.
Storage Instructions:
- Store leftover crumble in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the crumble in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the crumble in individual ramekins for a cute and personal touch.
- Top the crumble with a sprinkle of cinnamon or a drizzle of caramel sauce for added flavor.
Garnishes:
- Fresh mint leaves or edible flowers for a pop of color.
Pairings:
- Serve the crumble with a cup of hot tea or coffee for a cozy dessert.
Suggested Side Dishes:
- Vanilla ice cream or whipped cream for a decadent dessert.
Troubleshooting Advice:
- If the crumb mixture is too dry, add a tablespoon of cold water at a time until it reaches the desired texture.
- If the rhubarb is too tart, add a tablespoon of honey or maple syrup to the mixture.
Food Safety Advice:
- Make sure to wash the rhubarb thoroughly before chopping and using in the recipe.
- Store leftover crumble in the refrigerator and consume within 3 days.
Food History:
- Rhubarb is a vegetable that originated in China and was used for medicinal purposes before being used in cooking.
Flavor Profiles:
- The crumble has a sweet and tart flavor from the rhubarb and a warm cinnamon flavor from the crumb mixture.
Serving Suggestions:
- Serve the crumble warm with a scoop of vanilla ice cream or whipped cream for a delicious dessert.
Related Categories
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Region: British
Taste: Sweet, Tart, Spicy, Cinnamon, Cinnamon-Y