Rhubarb reminds me of the winters of my childhood.
How Dickensian is that for an opening sentence?
Anyhoo, on a whim I ordered some rhubarb in my fruit and vegie delivery.
I then did a Facebook and Insty call-out asking for suggestions on what to do with this vegetable.
(I didn’t even know it was a vegetable! Did you?)
Overwhelmingly, the people of Social Media called for a crumble.
This is the best crumble I’ve ever made in my illustrious crumble-making career.
3 stalks of rhubarb, cut into 5cm(ish) lengths
1 punnet of strawberries, halved
2 small red apples, cubed (I used Jonathans)
1/2 cup caster sugar
juice and rind of one orange
1/2 cup plain flour
1/2 cup rolled oats
100g butter, diced
1/4 cup caster sugar
1/2 teaspoon cinnamon
1/3 cup shredded coconut
Preheat oven to 180 degrees celsius.
Grease a 1.4L baking dish.
Combine the caster sugar and orange juice in a saucepan.
Stir over a medium heat until caster sugar dissolves.
Bring to the boil and add rhubarb, apple and orange rind.
Lower heat, cover and simmer until rhubarb is tender.
Stir in strawberries.
To make the crumble topping
Combine flour and oats in a bowl and rub the butter in.
Add sugar, cinnamon and coconut and mix well.
Spoon fruit into prepared dish.
Sprinkle with the crumble topping and bake until golden.
(Mine was in the oven for about 30 minutes.)
*The lovely Simone from Play With Food also suggested making a crumble topping out of equal parts almond meal, quinoa flakes, butter and brown sugar.
That also sounds yum!
What do you do with rhubarb?