Rhubarb season without few crumbles is not a rhubarb season!
In this crumble, sour/sweet rhubarb is lightly spiced with cardamom. Earthy cardamom is a fantastic pairing with tart rhubarb goodness.
Rhubarb filling is topped up with buttery and crunchy, crisp crumble. This is a bake you will have on repeat!
Rhubarb Crisp Crumble Recipe
30g salted or unsalted butter
1/2 tsp cardamom (optional)
2 tsps cornflour
2 tsps lemon juice
170g all-purpose flour
170g icing/confectioners’ sugar
1/2 tsp coarse sea salt
170g unsalted butter, cold or frozen
3 Tbsps (20g) oats
40g pecans, coarsely chopped
Preheat oven to 180C (160C fan forced).
Prepare crumble: Mix flour with icing/confectioners’ sugar, oats and salt. Grate cold butter into flour mixture. Work with palms of your hands and finger tips until crumbly texture forms (you may need to knead it briefly, 20 seconds). Place crumble in the freezer for 15 minutes.
Prepare rhubarb filling: Wash and chop rhubarb into 1 cm pieces. On a frying pan melt butter and bring to sizzle. Add rhubarb, sugar, cardamom (if using), cornflour and lemon juice and fry on medium heat for about 8-10 minutes, stirring occasionally.
Assemble: Place rhubarb in the heat-resistant dish, cover with cooled crumbs and sprinkle with coarsely chopped nuts.
Bake at 180C (160C fan forced) for 45 minutes. Enjoy with a scoop of your favourite vanilla ice-cream.