It’s almost Easter everybody! I hope you are enjoying the holidays with your loved ones just as much as I do (even though I’ll probably come home looking like I’ve been fattened 😉 ) We tried (and are still trying) so many delicious new recipes, I can hardly keep up with writing them down. So stay tuned, there is more to come! Anyway, here is already the first Easter recipe: a delicious rhubarb crumble.
I love all kinds of fruit crumbles because of their unique combination of textures. The crispiness of the crumbles combined with the moisture of the softened fruit bits – delicious! Since I love rhubarb, this crumble had been a dream of mine for a long time. To balance the sourness of the rhubarb, I added a bit of honey and the crumbs were mixed with oatmeal, which gave an extra crunch to them. However, as always, I followed my gut feelings rather than a proper recipe, so it may be the case that there are too much or too little crumbles relative to the rhubarb. In this case, please let me know so I can update the recipe 😉 and thanks already for your help!
Ingredients (yields 1 tart tin):
450 g rhubarb
1 level tbsp honey
50 g butter
50 g sugar
100 g wheat flour
1 tbsp oatmeal
1 tsp cinnamon
Wash the rhubarb thoroughly and remove the ends. If necessary, peel it, otherwise you can already start cutting the rhubarb stalks in small bits of about 2 cm. Transfer the pieces directly to a tart or tin. Pour the honey over the bits and stir with a wooden spoon or your hands. Set aside and preheat the oven to 180°C while you prepare the crumbles. For this you need to rub the butter into the remaining dry ingredients, that is sugar, flour, oatmeal and cinnamon. Make sure that the butter is still cold and don’t overwork the crumbles because this will make them solid when baked. The easiest way is to do this step in a food processor. Crumble the crumbles on top of the rhubarb and transfer to the oven. Bake for 10 minutes then cover with a piece of aluminium foil. Remove the foil after 25 more minutes and bake until the crumbles are golden brown on top (about 5-10 more minutes).
Tip: Serve with liquid whipping cream or yoghurt to balance the sourness (or sweetness) of the rhubarb.