Delicious sharp fruit sweetened with vanilla sugar and topped with a sweet amaretti biscuit crumble topping, this rhubarb crumble is comfort food at its best! Isn’t it weird how your taste in food changes as you grow older? 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. But peace was again restored as an adult. I can safely say that I love rhubarb crumble again. 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 in our puddings, often smothered in rich custard, and 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 which really brings out the flavour of the delicious rhubarb. The crumble has crushed Amaretti biscuits too which also give a wonderful flavour and texture to this recipe.
Rhubarb Crumble Recipe
Prep Time: 20 mins
Cook Time: 40 mins
Yield: 23cm (9in) dish
- 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℃/400℉/Gas Mark 6.
- Trim the rhubarb and cut 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.
I link up to these link parties.