This Rhubarb Crumble is comfort food at its best. Delicious sharp rhubarb sweetened with vanilla sugar and topped with a sweet amaretti crumble topping.
Isn’t it weird how your taste in food changes as you grow older?
Thankfully, peace was again restored as an adult.
I can safely say that I love rhubarb crumble again. Hurrah!
As a child I had a love/hate relationship with rhubarb crumble. I remember adoring this delicious pudding as child but later despising it as a teenager.
There’s just something so nostalgic about rhubarb crumble.
It brings me back to those quiet Sunday afternoons, where my family and I would stuff ourselves on my Mum’s amazing roast dinners (complete with homemade gravy). Then she’d bring out the puddings which were often smothered in rich custard. We’d sit and enjoy in front of the TV before my parents used to fall into a satisfied sugar coma sleep after! 🙂
In this rhubarb crumble recipe, I have sweetened the sharp rhubarb with vanilla sugar. It really brings out the flavour of the delicious rhubarb.
The crumble has crushed Amaretti biscuits/cookies too, which also give a wonderful flavour and texture to this recipe.
Amaretti Rhubarb Crumble
Prep Time:20 minutes
Cook Time:40 minutes
Delicious sharp rhubarb sweetened with vanilla sugar, and topped with a sweet amaretti crumble topping. Comfort food at its best.
- 500g rhubarb
- 50g vanilla sugar
- 200g plain (all-purpose) flour
- 130g unsalted butter, chilled and cubed
- 100g demerara sugar
- 50g amaretti biscuits
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Peel (if needed) and trim the rhubarb into 5cm (2-inch) pieces. Place on a baking tray, sprinkle with the vanilla sugar and bake in the preheated oven for about 10 minutes until just tender. Remove from the heat and cool.
- To make the crumble, combine the flour, butter, demerara sugar and biscuits into the bowl of a food processor and pulse until you have a crumble texture.
- Spoon the rhubarb into a 23cm (9 inch) round dish, sprinkle over the crumble topping and bake for 30-35 minutes until the fruit is bubbling and the crumble is golden.
- Leave to stand for 5 minutes before serving with extra-thick cream, ice cream or classic custard.
Demerara sugar in the UK is very similar to the US turbinado sugar. However, you can easily substitute with light brown sugar instead.