We’ve made rhubarb and custard cupcakes, rhubarb meringue tarts, rhubarb muffins but never have we used rhubarb for a crumble. This is number 6 of our challenge and the recipe was from Gordon Ramsay’s “Sunday Lunch”.
Make the crumble with flour and butter. Add 1/4 cup/50g brown sugar, pinch nutmeg, 1/2 cup/40 g oats and 1 cup/150 g toasted hazelnuts. We used untoasted pecans.
We weren’t impressed. It was very dry and very tart. Not enough fruit or sugar for our tastes. Is Canadian rhubarb so different to English rhubarb? Maybe that was the problem. We added some sugar water and thought it improved the rhubarb. The vanilla sour cream was delicious. It’s like liquid cheesecake. It’s something we use instead of cream.
Happy Baking and Happy Victoria Day!!
Cheryl and Becky