Sweet and Tart Rhubarb Crumble

This crumble is a wonderful way to enjoy summer. Rhubarb seems to taste best when it is fresh.

You can use either orange or lime juice, but lime juice seems to give it a lovely zing.

Serve it plain, or with whipped cream or ice cream.

Step 1 Gather The Ingredients

Filling
5 cups rhubarb
3 tbsp orange or lime juice
3/4 cup granulated sugar
2 tsp each cinnamon and nutmeg
2 tbsp butter cut into small pieces

Crumble
1/4 cup melted butter
1/2 cup brown sugar
1 cup sifted all-purpose flour
1 cup quick cooking oats
1/4 tsp baking soda
pinch salt

Comments

[orksecurity]

This recipe should work with young shoots of Japanese Knotweed too. (Viciously invasive weed, major pain to kill off, but it is edible if you pick it before it becomes woody.)

[orksecurity]

FWIW, I've just tried it with Knotweed. I should have used more knotweed, but outside of that, it did work fairly well.

[Joe Martin]

I keep rhubarb growing right by the back door so I can grab it as fresh as possible, The only thing I can suggest is not to melt the butter instead to keep the butter whole and "rub" it in to the dry mixture. This gives a much nicer crumble. 5*

[Sox]

We have the rhubarb right outside the back door too. It comes in handy when it is still dark outside. I'll try your trick with the butter next time.