Rhubarb Crumble with Vanilla Ice Cream …..It’s a Very Good Thing!
Rhubarb Crumble is good anytime of the year but I love it in the spring because that’s when I can grab fresh rhubarb from the garden. Let’s face it….there’s nothing like ingredients that are garden fresh! Eaten alone, fresh from the garden, rhubarb is extremely tart! It makes a lemon seem sweet….talk about pucker power! But when paired with other fruits and some sugar and spice, it is so yummy. But there are no other fruits that are ready to harvest when rhubarb comes in season here in the far northern part of Maine. I always freeze some to have on hand to pair with fruits all through the summer and autumn. If you want to freeze rhubarb, just follow the directions in my previous post “How to Freeze Rhubarb”. And I have a file of recipes that use Rhubarb all alone or with things that are readily available any time of the year. Like Rhubarb Jam in a previous post or like the Rhubarb Crumble recipe in this post.
|Rhubarb Crumble - It's a Spring Thing!|| |
- 1 lb. rhubarb, cut in 1 inch pieces
- 1 lg. egg
- 1 c. sugar
- 1 c. flour
- 1½ tsp. pure vanilla extract
- ½ c. light brown sugar
- ½ c.old-fashioned oats
- 1 stick cold butter
- Preheat oven to 350 degrees.
- Spray 8"x8"baking dish with cooking spray.
- in medium bowl, beat egg.
- Add vanilla, 2 tbs. flour and sugar to beaten egg, and continue to beat.
- Add rhubarb to mixture and pour into 8"x8" baking dish.
- To make crumble topping, combine brown sugar, oats, and remaining flour in a small bowl. Cut butter into small cubes, about ⅜" in size.
- Using a pastry cutter or a fork, combine until crumbly.
- Sprinkle crumbly mix on top of rhubarb filling.
- Bake in 350 degree oven for 45 minutes.
- Serve warm with whipped cream or vanilla ice cream.
For more rhubarb recipes and information on gardening rhubarb, go to this page –