Rhubarb crumble is a traditional Britishdessert. Served with custard, cream or ice cream it is a hearty, filling, and warm feast, best served after a light meal.
Mix brown sugar, oats, flour, butter and cinnamon until crumbly.
Press 1/2 of mixture into a 9 inch square pan.
Cover crumb mixture with cut up rhubarb.
Mix white sugar, cornstarch and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
Pour over rhubarb. Sprinkle with remaining crumb mixture over the top. Bake for 1 hour at 350°F.
Alternative method
Many cooks use cold butter and rub the fat into the dry ingredients.It is also common not to have a crumble layer on the bottom, just on top of the rhubarb. Finally the cornstarch sauce is frequently omitted. Raw rhubarb and sugar alone are used. The rhubarb juice acts as a sufficient sauce.
I have a ton of rhubarb in my freezer and intend to try this again and see if it turns out as good with frozen rhubarb as it did with the fresh.
I've made rhubarb crisps and crumbles in the past and thought I'd give this recipe a try as it seemed to have some good reviews, but I feel as if this recipe falls a little flat.
Rhubarb is difficult to find - but when you do, grab some and make this dish.
Rhubarb lovers know Spring is here when the first pink stalks appear in the garden or supermarket produce department.
Rhubarb is a vegetable, but it’s most often used like a fruit in desserts and sauces.
Rhubarb is perhaps best known for its use in pies and tarts, often paired with strawberries, and although it has traditionally appeared in desserts, it is now turning up in soups, stews and other savory dishes.
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