Updated: Sep 21
Rhubarb is my absolute fave in a crumble, the tartness combined with the sweet pudding is just a match made in heaven. You can buy rhubarb for most of the year if you look in the right places, but usually the winter months it can be found more abundantly.
I started adding ground almonds to my crumble mixture after making this and I'm not looking back. They add the nicest crisp-ness that you want in a crumble.
I wanted this recipe to be simple AF, since crumble is something you can quickly whip up for weeknight desserts. So I tried out not cooking the rhubarb first, and guess what - it works. Not sure why we've been doing this all along? Plus the fact that it holds on to some of it's structural integrity is the best part, rather than feeling like you're eating pudding from a rest home that's been blended for ease on your dentures 😂
Anyway enough drivel - enjoy your pudding!
1 bunch of rhubarb (about 4 cups worth when chopped)
1/2 cup caster sugar
Zest of 1 lime or lemon (or 1 tsp vanilla extract)
1/2 cup oats
1/2 cup flour
1/2 cup ground almonds
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
150g cold butter, cubed
Preheat oven top 180°C. Set aside a baking dish.
Chop your rhubarb into 4cm pieces and place in a large bowl with caster sugar and lime zest. Toss to coat and set aside.
Place remaining ingredients in a large bowl and use your fingers to rub the butter together with the dry ingredients to make a crumb. Pop this in the fridge for 10 minutes while the rhubarb marinates and the oven heats up.
After 10 min, pop the rhubarb into your baking dish, top with crumble and bake for about 30 minutes, until golden.
Serve immediately, smothered with ice cream.