Summer is approaching and even the Netherlands got a quick burst of it. So the other day I went to the market (awesome thing, that market, fresh fruit and veggies for a really cheap price) with the intention of buying rhubarb to try out a rhubarb crumble. Well, I came back with a lot more than just rhubarb, but buying rhubarb was a premiere for me.
This doesn’t mean I have never seen it in my life – oh no ( in contrast to my Greek roommate whom I had to show the plant to in order for him to believe I didn’t put some random thing from out of space into the food). Actually, our neighbours at home had huge rhubarb plants in their garden so my mom would make rhubarb compote ever so often – it was incredibly sour (the way my dad likes it) and I despised it. Until I tried the sweeter version my neighbours made and noticed it isn’t that bad after all (and the fun thing is, if you bite off a raw piece it gives you a really funny feeling on your teeth).
So, rhubarb crumble it is, to pretend it’s summer (for like 50 seconds, but hey).
Simply wash and peel your rhubarb and cut it into thin pieces. And that’s easier said than done. A peeler did not work in my case. What, however, did work was making a cut in the end (like cutting off the end) but not cutting off the peel on the back. Then you can grab the cut piece and slowly peel it down (like you would peel a banana), removing half of the skin at once. I hope this makes sense.
Anyways, when you’re done peeling, cut them lengthwise in half and then into evenly sized cubes. Mix with the sugar and let sit for 5 minutes.
Grease the pan, dump in the rhubarb and bake for 25 minutes. In the meantime, prepare the crumble mixture, when the 25 min. are over, crumble it over the rhubarb and let bake some more. This dish is best enjoyed when still slightly warm!
Did you like rhubarb as a kid?
With love from the student kitchen,
Rhubarb Apple Crumble
This is what you need
5 sticks rhubarb (roughly 500 g)
200 g flour
90 g sugar
a pinch of salt
110 g butter, unsalted and cold
Butter for the dish
1/4 cup water
And this is how we do it
1. Preheat the oven to 180°C/350°F. Wash and peel the rhubarb and the apples. Cut them into 2 cm long squares.
2. Butter a baking dish and fill with the cut fruit. Let bake for 20 minutes.
3. While the fruit is baking prepare the crumble.
4. To make the crumble, sift flour, sugar and salt together. Cut the cold butter into the mixture and start crumbling it together with your hands until you have a crumbly mixture (basically the pre-stage of a dough).
5. After the fruit has baked for 20 minutes, add the water to the dish and crumble your crumble on top.
6. Bake for 15 more minutes (or until the crumble is golden brown).
7. Remove from the oven and let cool down slightly. Enjoyed best when still slightly warm.
Leftovers can keep in an airtight container in the fridge for a few days.
This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit. Thanks!