Rhubarb Crumble - Keep Calm And Eat Ice Cream (2024)

This oaty rhubarb crumble is bright, fresh and tangy. Made with fresh rhubarb and a crispy crumble topping, its the perfect dessert for a cozy night in.

This fresh rhubarb crisp is made with a sweet, crunchy oaty topping and a dash of fresh orange to complement and boost the natural tang of rhubarb. Baking the rhubarb softens the fibers stalks and allows the flavors of this bright tangy ingredient to shine. This cozy dessert pairs beautifully with some of my sour cream ice cream, vanilla ice cream or my vegan custard (which you can't tell is vegan, it tastes just like regular custard!).

And of course if you're looking for more yummy rhubarb recipes you could try my strawberry and rhubarb tartlets, fresh, sweet and buttery crisp.

Ingredients

Rhubarb:usually sold in bundles of stalks from some supermarkets and fruit and veg stores, with or without the leaves still attached. Look for fresh, firm, fleshly stalks.

Hot tip: Rhubarb leaves are poisonous. Never eat rhubarb leaves. If your rhubarb leaves still have the leaves attached when you buy them remove and discard them.

Oranges: a little fresh orange juice and orange zest really help boost the tanginess of this crumble and complements the rhubarb beautifully. You could try using lemon or even limes instead if you prefer.

Vanilla extract:sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

Corn flour:also known as corn starch or maize starch. It provides a natural thickness this fruit crumble. You could try replacing the corn starch with tapioca or arrow root starch.

Oats:rolled oats are best for this recipe. They roast up beautifully. You could try using steel cut or quick oats, however I haven't tested the recipe with these varieties.

Plain flour:is best in this recipe. You can also use all purpose flour. For a lighter crumble you could replace the flour with the same amount of desiccated coconut.

Brown sugar:also known as light brown sugar, adds to the caramel notes of this recipe. You could use white sugar if you prefer, or experiment with dark brown sugar.

Butter:the butter mixes in with the crumble topping to help giving it that lovely crunchy topping. For a dairy free option you could swap the butter with margarine.

How to make rhubarb crumble

Pre-heat your oven to 375°F(190°C/170°C fan forced).

Make sure your butter is a room temperature. This can take anywhere from thirty minute to an hour depending on how warm you house it. Alternatively you can microwave it briefly to soften it up, but not to much or the butter with melt and you won't be able to rub it into your four.

Cube the butter and add it to a bowl with your flour. Rub the butter into the flour with your fingers and hands until to resembles coarse bread crumbs. Add the brown sugar and oats and mix well.

Lightly zest and juice the orange. Trim the rhubarb and thoroughly wash and dry it. Cut it into roughly equal lengths, approximatly one inch long.

Put the rhubarb in a bowl with the brown sugar, orange juice and orange zest and mix well. Add the vanilla and corn flour and mix well. Transfer to a baking dish and smooth down. Sprinkle the crumble topping over the top, leaving plenty of bumpy bits to crisp up.

Bake in the oven for fifty mins, or until golden and delicious and bubbling around the edges.

How to serve

This crumble is best served warm from the oven. Fabulous on its own, or with some of my sour cream ice cream, vanilla ice cream or my vegan custard (that does Not taste like vegan custard, even my husband couldn't tell the difference!)

How to store

This crumble is best eaten fresh from the oven. It will keep covered in the fridge for up to three days but the topping may start to go a little soggy over time.

I do not recommend freezing this crumble as I find the topping can go soggy when reheating.

Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations!@keep_calm_and_eat_icecream

Looking for more yummy dessert recipes?

Why not try making

• Strawberry and rhubarb tartlets
• Apple and plum crumble
• Feijoa crumble
• Vegan apple crumble
• Apple crumble

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