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”.
Chop the rhubarb.
Toss with vanilla sugar and put in a roasting pan with 2 tbsp water and a little butter. Roast at 375 F/190 C until tender. Add minced ginger and leave to cool.
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.
Sprinkle on top of the rhubarb and bake for 20-25 minutes.
Serve with mascarpone mixed with lemon zest. We used sour cream mixed with icing sugar and vanilla.
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.
We have two rhubarb plants in the garden so will probably try recipe this again with some tweaking.
Happy Baking and Happy Victoria Day!!
Cheryl and Becky
I am eyeing that with a fair amount of greed.
My kind of food! I could eat this all day! Though I don’t know about Canadian rhubarb 🙂 I like it tart!
Just YUM!!
Havw to try out this recipe!