Keeping in tune with seasonality, I’ve decided to share my rhubarb crumble recipe with the world…. you can make it in individual ramekins or in just one giant deep (pyrex-like) dish. Best served with either a dollop of creme fraiche (make your own by adding 1/2 cup buttermilk to 2 cups of whipping cream and allowing it to sit out at room temperature for almost 48 hours…. keeps in the fridge after for 2 weeks at least)….. or just some simple vanilla ice cream!
Filling:
1 bunch rhubarb (generally sold that way but if you want to be exact, around 1 lb)…. roughly chopped
3/4 cup brown sugar
2 tbsp flour
1 tbsp ginger (freshly ground is the only way to go)
and to taste: cinnnamon, cloves, nutmeg. vanilla, etc
(you can even add fresh berries, although not quite seasonal or apples or pears…. even tropical fruit like mangos and papayas make this crumble extra yummy just keep the spices to a minimum when using these)
Crumble topping:
3/4 cup rolled oats (not necessary if you don’t like the texture, can be replaced with same amount of flour)
3/4 cup flour
1/2 cup brown sugar
1/2 cup cold cubed butter
any spices or seasonings you want to add (i generally add some cinnamon)
1/4 cup chopped walnuts (also optional)
Method:
1. Preheat oven to 375F. Toss the filling in a bowl until everything is well coated in the flour and sugar mixture. Spoon into the greased containers.
2. Combine the dry ingredients of the crumble and cut in butter until the mixture resembles really coarse bread crumbs (even pea sized) Sprinkle over fruit
3. Bake until the fruits are bubbling inside and the top is golden…..