This easy method of cooking Rhubarb produces exceptionally good colour and flavour, and the resulting pink juices are glorious.
Eat the rhubarb hot or cold with yogurt or clotted cream. Make the crumble crumbs too and scatter them over the top for a different take on a traditional crumble.
Please note that rhubarb leaves are poisonous and so should be disposed of safely.
Baked Rhubarb
Enough for 6
700g washed rhubarb sticks (remove the grubby ends from each stick)
75g caster, demerara or soft brown sugar
The finely grated zest and juice of an orange – optional
A little butter or oil to grease the dish
Preheat the oven to 180c and lightly smear a ceramic baking dish (approx. 25cm x 20cm) with butter or oil.
Cut the prepared rhubarb sticks into 3cm chunks and pile them into the prepared dish.
Scatter the sugar and the orange zest and juice, if using, evenly over the prepared rhubarb and bake in the preheated oven for 30 minutes or until the rhubarb is tender but is still in chunks.
Remove from the oven and serve it warm or cold.
When cold, the rhubarb will keep well in a sealed container in the fridge for several days. It will also survive freezing very well.
Crumble Crumbs
Enough for 6
75g plain flour
75g oats
75g butter
Pinch of salt
40g brown sugar
50g whole un-blanched almonds or cobnuts
A little butter or oil to grease the baking tray
Preheat the oven to 180c and lightly butter or oil a baking tray large enough to hold the crumb mixture in a thin layer.
Put all the ingredients except the nuts into a food processor* and blitz to combine them.
Add the nuts and use the “pulse” button to chop (rather than blitz) them into the mixture.
Spread the crumble mixture evenly onto the prepared baking tray.
Bake in the preheated oven for 30 minutes but check them and give them a stir with a fork every 10 mins so that they brown fairly evenly.
Let them cool on the baking tray.
Once they have cooled, they will keep well, stored in a clean jar with a lid for several days or you can freeze them in a sealed box or bag for up to 3 months.
*Preparing these crumbs is very easy using a food processor but if you are willing to chop the nuts (not too finely) you can simply use a large bowl and rub the butter into the flour and salt, stir in the oats and sugar and then the chopped nuts and bake in the oven as above.
To make a conventional rhubarb crumble simply use these ingredients but pile the un-cooked crumb mixture over the prepared uncooked rhubarb in the dish and bake in the oven preheated to 180c for 30 minutes.
Click on the highlighted links for related pieces in these pages –Stewed Rhubarb – Rhubarb Chutney – Easy Rhubarb and Orange Dessert Cake – Rhubarb and Custard Cream Desserts
Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.
Sherbhert occasionally recommends suppliers entirely on the basis of their good produce and ethos.
