Those three tastes combined with a dollop of vanilla icecream is a symphony.
Summer in your mouth. A Rhuberry Crumble!!
This recipe is easy, super tasty and something I know Martha would be proud of.
What You'll Need: The filling
- 1 large, heavy-bottomed pot with a lid
- 6 medium-sized stalks of rhubarb
- 1 cup strawberries (I used frozen as that is what I had on hand, but fresh or frozen work perfectly well)
- 1 cup raspberries (either fresh or frozen)
- 3 Tbsp whiskey (optional)
- 1/2 cup of golden caster sugar
- 1 medium-sized corningware dish (either round or square)
- 1 cup of white flour
- 1/4 cup of brown sugar
- 1/4 cup of white sugar
- 1.5 cups quick rolled oats
- 1/3 cup of un-salted, room temperature butter
- 1 tsp cinnamon (optional, but highly recommended)
- Chop the rhubarb into 1/2 inch pieces
- Add the rhubarb pieces, strawberries and raspberries into your saucepan
- Add in your sugar and whiskey, stir
- Cover and simmer on a very low heat for 15 minutes, stirring occasionally
- When soft (but still holding its shape), pour the rhubarb into your medium-sized baking dish
What You'll Do: The Crumble
- Pre-heat your oven to 200C (325)
- To make the crumble topping, rub the flour, oatmeal and butter together with your fingers until you have a soft, crumbly topping
- Now add the sugar and cinnamon, mixing together with your hands until combined
- Loosely spoon the topping over the rhubarb mixture and bake for 30 minutes or until golden brown on top. I like to gently shake a little cinnamon for good measure over the top before I place in the oven
- Let cool for five minutes
- Serve hot with a lovely dollop of vanilla icecream (or custard, if that is your thing).
The STEWART SCORE:
Appearance: 1.5
Taste: 2 (My husband said this is my best dessert ever made. No joke).
Ease: 1.5
