I love spring for the latest seasonal food (and the sunshine, of course!). Not only am I stocking up on asparagus but I am also making the most of rhubarb season.
I first made rhubarb crumble when I was at school. It is one of the first things they teach you to make in cooking class and I was rubbish at it! The rhubarb was randomly chopped, it had not been cooked properly and the crumble was more of a lumpy mess. But then what do you really expect from a 10-year-old? I felt sorry for my Dad having to eat it – my Mum insisting that I save it for later when my Dad gets in from work – and then pretending that it tasted delicious…
How times have changed! Since then I have always enjoyed rhubarb crumble as part of a Sunday family lunch, or making it with my Gran when I was younger. It is thanks to my family that I actually learned to make it properly. And what an easy treat it is to make!
This is a real classic British dessert that can easily be made here in Germany. All the ingredients are readily available in a German supermarket and this is the perfect time of year to make use of the rhubarb season.
I add some almonds to the rhubarb crumble but you can also add some raspberries or apples (peeled and diced).
Ingredients: serves up to 4. Can be kept in the fridge for up to 2 days and re-heated only once.
900g rhubarb (one batch from the supermarket will be enough)
100g caster sugar (plus an extra 2 tbspn)
100g flaked almonds
50g butter (room temperature and cut into small cubes)
175g plain white flour (sifted)
To serve (optional): double cream or vanilla ice cream
Pre-heat the oven to gas mark 6/ 200 degrees celsius. In the meantime you can prepare the rhubarb by washing in cold water, then trim off the leaves and cut the stalks roughly into 1 inch (2.5 cm) chunks.
Add the chopped rhubarb to a medium size oven dish with 2 tbpsn of caster sugar and 4 tbpsn water. Place in the oven for around 10 minutes.
During this time you can make the crumble. Add the flour, sugar and butter to a large mixing bowl and rub the butter into the flour until it is light and resembles crumbs. Then stir in half the almonds.
Take the rhubarb out of the oven and sprinkle the crumble on top. Scatter with the remaining almonds and place in the oven for around 30 – 35 minutes or until the top is golden and the rhubarb is soft and juicy.
Leave to stand for 5 minutes and then serve with some double cream or ice cream!
For more great recipes check out A Modern Rose website!