Rhubarb and apple crumble
It’s rhubarb season! The word “forced” used to lead me to believe that this kind of rhubarb is somehow inferior, but I have since come to love this delicious late winter treat. Lifting sections of the rhubarb roots and bringing them under the cover of a greenhouse or other warmer place, shutting out all light, creates stems that grow pale. This means the light-starved plants desperately reach out in search of light and thereby produce smooth, bright crimson stems (rather than green ones created post photosynthesis). The Rhubarb Triangle in West Yorkshire produces some of the world’s finest. Forced rhubarb is less bitter than the traditional, non-forced stalks and needs less sugar to balance the tartness. Pretty in pink and less astringent – perfect!
Rhubarb and apple crumble
Serves 4 – 6
Ingredients for the fruit filling
500g rhubarb, washed and sliced into 1/2 cm pieces
2 apples, cored and thinly sliced
zest of 1 orange
juice of 2 oranges
40g dark muscovado sugar
1 cinnamon stick, broken into 2 or 3 pieces
Ingredients for the topping
85g cold unsalted butter (preferably organic) or ice cold coconut oil, cut into little cubes
50g mixed nuts, roughly chopped (I used a combination of almonds, pecans and walnuts)
30g demerara sugar
70g muesli base (mine is a mix of oat, rye and quinoa flakes, but you can use any combination)
70g wholemeal rye flour (or use wholemeal spelt or you favourite gluten-free mix)
1 teaspoon ground cinnamon
pinch of salt
- Preheat the oven to 180°C (370°F).
- Mix all the ingredients for the filling in a large bowl, then transfer to a medium ovenproof dish and cover with a lid or foil. Bake for 45 minutes (or until the fruit is tender when tested with a sharp knife), stirring carefully half-way through the cooking time.
- In the meantime, place all the topping ingredients apart from the butter in a bowl and mix well. Now add the butter (or coconut oil) and quickly rub into the dry ingredients until it comes together and you are able to form large clumps. Spread the clumps out on a baking sheet and place in the oven with the fruit. The crumble topping should be ready after about 30 minutes, but use a spatula to turn the pieces over gently half way.
- To serve, divide the fruit amongst 4 – 6 bowls, spoon over the delicious juices, scatter the crumble over the fruit and serve with vanilla-sweetened whipped cream or vanilla ice cream of your choice.
Note: If you use coconut oil and gluten-free flour, your crumble will be a much finer texture, but still crunchy and delicious.