Rhubarb Crumble Recipe
This rhubarb crumble recipe will make your mouth water in anticipation of the first bite. Serve with ice cream.
2 lbs rhubarb, chopped into 1/2 in pieces
1/4 cup granulated
1 Tablespoon butter
1 Tablespoon pure vanilla extract
1 Tablespoon cornstarch
1/4 cup quick cooking rolled oats
1/4 cup all purpose flour
1/4 cup light brown sugar, packed
1/4 teaspoon ground ginger
2 Tablespoons finely ground almonds
1/4 cup butter, melted
Preheat oven to 375 degrees F.
Grease an 8-9 inch 2" deep baking dish with butter.
Line a baking sheet with aluminum foil.
Wash and slice the rhubarb into 1/4 inch pieces.
Place into a medium sized sauce pan on the stove.
Add the sugar, butter, vanilla and cornstarch and stir together.
Turn the heat onto medium and once the mixture is heated cook for 5 minutes until the rhubarb is glossy and the mixture has melted together.
Transfer to your greased baking dish.
Stir together the oats, flour, sugar, ginger and ground almonds.
Melt the butter and pour into the oat mixture.
Stir the butter in then use your fingers to work the topping into a crumble texture.
Clean, dry and slice the strawberries in a large bowl. Add the sugar and stir to combine
Spread the crumble over the rhubarb and try to have all the rhubarb covered as any exposed parts will bubble up.
Place the foil lined baking sheet into the oven.
Place the prepared rhubarb crumble onto the lined baking sheet and bake for 35-45 minutes.
It may bubble over, but that is why you have the pan underneath.
Serve with a scoop of ice cream perhaps a drizzle of honey or maple syrup.