Hairy Bikers Rhubarb Crumble is made with rhubarb, white sugar, flour, vanilla extract, cardamom, salt, brown sugar, and butter. It serves 7 and takes about 1 hour to prepare and bake.
More Hairy Bikers Recipe:
đ Why You’ll Love This Rhubarb Crumble Recipe:
- Delightful Tartness: The natural tartness of rhubarb offers a refreshing and unique taste, different from traditional sweet fruit desserts.
- Sweet and Spicy Balance: The combination of sweet sugars and the subtle spice of cardamom creates a perfectly balanced flavor profile.
- Crispy, Buttery Topping: The crumble topping, with its buttery, sugary goodness, bakes into a delightfully crispy texture that contrasts beautifully with the soft fruit.
- Comforting and Homely: There’s something incredibly comforting about a warm, homemade crumble that makes it a perfect family dessert.
- Seasonal Delight: Rhubarb is a seasonal treat, and this recipe is a great way to make the most of its availability in spring and early summer.
â What Is Hairy Bikers Rhubarb Crumble Recipe?
Hairy Bikers Rhubarb Crumble recipe features rhubarb mixed with sugar, flour, vanilla, and cardamom, topped with a crumbly blend of flour, salt, brown sugar, and butter. It’s baked until golden and bubbly, creating a perfect sweet-tart dessert.
đ§ Hairy Bikers Rhubarb Crumble Ingredients
- 2 pounds rhubarb, cut into 1-inch pieces (about 6 cups)
- 1 1/4 cups white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 8 tablespoons (1 stick) butter, cut into cubes
đ„§ How To Make Hairy Bikers Rhubarb Crumble
- Put the rhubarb, white sugar, 1/4 cup of flour, vanilla extract, and cardamom in a medium-sized bowl and mix them together.
- Pulse together 1 cup of flour, salt, and brown sugar in a food processor. Put in the butter and pulse it until it’s in pea-sized bits. You could also put the dry ingredients in a bowl and use two knives or a pastry cutter to cut the butter into them.
- Place the topping mix on top of the rhubarb mix.
- Around 35 to 45 minutes, or until the filling is bubbly and the topping is just barely browned, put it in the oven at 375°F.
- It should be at least 30 minutes cool before it is served. Add vanilla ice cream or whipped cream and serve.
đ Recipe Tips:
- Quality Rhubarb: Choose fresh, firm rhubarb stalks for the best flavor and texture. If they’re too soft, they may become mushy when baked.
- Correctly Cutting Rhubarb: Cut the rhubarb into even-sized pieces to ensure uniform cooking.
- Adjusting Sugar: Rhubarb can be quite tart, so adjust the amount of sugar based on your taste and the tartness of the rhubarb.
- Flour for Thickening: The flour in the rhubarb mix helps thicken the juices released during baking, preventing a runny filling.
- Blending the Topping: When pulsing the topping in a food processor or cutting in the butter, aim for a crumbly texture, not too fine or too lumpy.
- Don’t Overwork the Topping: Overworking the crumble topping can make it tough. Stop when it reaches a breadcrumb-like consistency.
đ§ What To Serve Rhubarb Crumble?
Serve Rhubarb Crumble with vanilla ice cream, custard, whipped cream, or Greek yogurt for a creamy contrast a cup of tea or coffee also complements its tartness and sweetness well.
đ How To Store Leftovers Rhubarb Crumble?
- Refrigeration: Store leftover Rhubarb Crumble in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
- Freezing: For longer storage, freeze the crumble in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
đ„” How To Reheat Leftovers Rhubarb Crumble?
- Oven Method: Preheat your oven to 350°F (175°C) place the Rhubarb Crumble in an oven-safe dish and warm it for about 10-15 minutes, or until it’s heated through and the topping is crisp.
- Microwave Method: For a quicker option, microwave individual servings of the crumble on medium power in a microwave-safe dish for 1-2 minutes, or until heated through. This method might soften the crumble topping slightly.
FAQ’S
Can I use frozen rhubarb for Rhubarb Crumble?
Yes, frozen rhubarb can be used thaw it first and drain any excess liquid to prevent the crumble from becoming soggy.
How do I know when the crumble is done baking?
The crumble is done when the topping is golden brown and you can see the rhubarb bubbling around the edges of the dish.
Can I make Rhubarb Crumble in advance?
You can prepare the components in advance and assemble and bake just before serving or, fully bake it and reheat when needed.
Is Rhubarb Crumble healthy?
While rhubarb itself is low in calories and contains vitamins, the sugar and butter in the crumble add calories. Moderation is key.
Why is my Rhubarb Crumble too watery?
This can happen if the rhubarb is particularly juicy or if it was frozen and not properly drained. Adding a bit more flour to the fruit mixture can help absorb excess moisture.
Try More Hairy Bikers Recipe:
- Hairy Bikers Roasted Vegetable LasagneÂ
- Hairy Bikers Rhubarb Chutney
- Hairy Bikers Meat And Potato Pie
Hairy Bikers Rhubarb Crumble Nutrition Fact
Amount Per Serving
- Calories 463
- Calories from Fat 188.6
- Total Fat 21g
- Saturated fat 13g
- Trans fat 0.8g
- Cholesterol 53.8mg
- Sodium 4.8mg
- Potassium 169.8mg
- Carbohydrates 69.1g
- Net carbs 66g
- Fiber 3.1g
- Sugar 50.3g
- Protein 3.7g
Hairy Bikers Rhubarb Crumble
Description
Hairy Bikers Rhubarb Crumble is made with rhubarb, white sugar, flour, vanilla extract, cardamom, salt, brown sugar, and butter. It serves 7 and takes about 1 hour to prepare and bake.
Ingredients
Instructions
- Put the rhubarb, white sugar, 1/4 cup of flour, vanilla extract, and cardamom in a medium-sized bowl and mix them together.
- Pulse together 1 cup of flour, salt, and brown sugar in a food processor. Put in the butter and pulse it until it’s in pea-sized bits. You could also put the dry ingredients in a bowl and use two knives or a pastry cutter to cut the butter into them.
- Place the topping mix on top of the rhubarb mix.
- Around 35 to 45 minutes, or until the filling is bubbly and the topping is just barely browned, put it in the oven at 375°F.
- It should be at least 30 minutes cool before it is served. Add vanilla ice cream or whipped cream and serve.
Notes
- Quality Rhubarb: Choose fresh, firm rhubarb stalks for the best flavor and texture. If they’re too soft, they may become mushy when baked.
- Correctly Cutting Rhubarb: Cut the rhubarb into even-sized pieces to ensure uniform cooking.
- Adjusting Sugar: Rhubarb can be quite tart, so adjust the amount of sugar based on your taste and the tartness of the rhubarb.
- Flour for Thickening: The flour in the rhubarb mix helps thicken the juices released during baking, preventing a runny filling.
- Blending the Topping: When pulsing the topping in a food processor or cutting in the butter, aim for a crumbly texture, not too fine or too lumpy.
- Don’t Overwork the Topping: Overworking the crumble topping can make it tough. Stop when it reaches a breadcrumb-like consistency.