I can’t resist rhubarb this summer and finding locally field-grown stalks has been exciting and rewarding. For me though, rhubarb has to be paired with a crumble of some sort, whether it be crumble slices or even streusel topped muffins, I just love that crunch paired with soft, tangy rhubarb.
This crumble uses clementine zest and juice to complement the rhubarb, but orange or other citrus would work fine or simply make plain if you prefer. This crumble is beautiful served with dairy free pecan and maple ‘ice cream’ from Cook Vegetarian Magazine.
Ingredients: Serves 8
- More or less 700g rhubarb, trimmed and chopped about an inch thick
- 100g unrefined sugar
- zest and juice of a clementine
- 2 tbsp ground almonds
- 250g cold solid vegetable fat such as Stork, cut into small chunks
- 400g plain flour
- 200g golden caster sugar
- pinch salt
- Preheat the oven to 180C/350F/Gas 4.
- Place all the ingredients for the crumble mixture in a large bowl and gently rub together with your fingertips, carefully working the fat into the dry ingredients until you have a crumbly mixture. You can pulse in a food processor if you prefer.
- Pile the rhubarb into a dish, roughly a 9inch square or similar will do. Sprinkle over with the sugar, almonds and clementine zest and juice, gently mix just to distribute the ingredients.
- Scatter the crumble mixture over the fruit, don’t press the top down too much, leave it ragged so the topping gets nice and crisp in the oven. Place into the oven and bake for 35-40 minutes, or until golden on top and the juices are oozing around the sides.
- Serve hot with custard, or with cooling ice cream.
Walnut and Maple Ice Cream:
Soak 480g pecans or walnuts in water overnight and rinse. Blend with 250ml maple syrup until very smooth. Freeze in an ice cream machine or if you don’t have one, place in the freezer for an hour in a tub, remove from the freezer and mix well then return to freeze through. Remove to room temperature 20 minutes before serving to soften. Makes about 1 litre.