Rhubarb crumble is a dessert made with stewed rhubarb topped with a sweet, crumbly topping. The rhubarb is typically cut into small pieces and cooked with sugar until it becomes soft and tender. The crumble topping is made with a mixture of flour, sugar, and butter, which is combined until it forms a crumbly texture. The topping is then sprinkled over the rhubarb and the dish is baked until the topping is golden brown and the rhubarb is bubbling. Rhubarb crumble is typically served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It's a popular dessert in the spring and early summer when rhubarb is in season.
Should rhubarb be cooked before baking?
Yes, rhubarb should be cooked before baking in a rhubarb crumble or any other dessert that uses it as an ingredient. Raw rhubarb is very tart and tough, and can be unpleasant to eat. Cooking rhubarb helps to soften it and reduce its tartness, making it more enjoyable to eat.
To cook rhubarb, first wash and trim the rhubarb stalks, removing any leaves, as they are toxic. Cut the rhubarb into small pieces, about 1 inch in length. Place the rhubarb in a saucepan with sugar and a small amount of water, and cook over medium heat until the rhubarb is soft and tender. This usually takes around 10-15 minutes, depending on the quantity of rhubarb being cooked.
Once the rhubarb is cooked, it can be used in a variety of desserts, including rhubarb crumble, pies, and tarts. The cooked rhubarb should be allowed to cool before adding the crumble topping and baking in the oven.
Should I peel rhubarb for a crumble?
It is not necessary to peel rhubarb for a crumble, as the skin of the rhubarb is edible and can add to the texture of the dish. However, the skin of rhubarb can be quite tough, and some people find it unpleasant to eat. If you prefer a softer texture, you may want to consider peeling the rhubarb before cooking it.
If you decide to peel the rhubarb, use a vegetable peeler to remove the skin from the stalks. It's important to note that the color of the rhubarb stalks is in the skin, so peeling the skin off will result in a more pale-colored rhubarb. This won't affect the flavor of the crumble, but it may change the appearance.
Ultimately, whether or not you peel the rhubarb for a crumble is a matter of personal preference. If you enjoy the texture and flavor of the skin, feel free to leave it on. If you prefer a softer texture or don't like the taste of the skin, then peeling it is an option.
Rhubarb Crumble Recipe
Ingredients:
- 4 cups rhubarb, chopped into 1 inch pieces
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the rhubarb and granulated sugar. Stir well to coat the rhubarb in sugar, and then pour the mixture into a 9-inch square baking dish.
- In a separate mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Stir well to combine.
- Add the chilled butter pieces to the dry mixture, and use a pastry cutter or your fingers to work the butter into the flour mixture until it forms a crumbly texture.
- Sprinkle the crumbly topping over the rhubarb mixture in the baking dish.
- Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly.
- Remove the dish from the oven and allow it to cool for a few minutes before serving.
- Serve the rhubarb crumble warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Enjoy!
