These recipes for roasted rhubarb crumble are not exactly old-fashioned, but they have been around long enough to be considered retro. Even so, it’s worth making again because the combination of hot and tart rhubarb with crunchy sweet crumble is very yummy!
The recipes call for a few ingredients that are less common than you might think. We’re calling them uncommon because they’re not widely used in North American cooking, which means you’ll probably have to track them down at your local specialty store or order them online. The first recipe uses Greek yogurt which gives it a richer flavor than regular sour cream or crème fraîche. And this recipe also calls for barley malt syrup. It’s extremely rich-tasting but extremely low on the glycemic index (10 compared to sugar at 100), which makes it ideal for people watching their sugar intake (like diabetics). If you can’t find malt syrup, you can use molasses or honey (which are also pretty low on the glycemic index). Barley malt syrup is an ingredient of choice for many of us at Exotic Nutrition because its rich taste makes it ideal as a sweetener in chocolate-making.
First recipe of roasted rhubarb crumble
- fresh rhubarb, sliced into ½ inch pieces
- 1 tablespoon lemon juice
- ½ cup water
- ¼ cup sugar
For the topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 2 teaspoons baking powder
- 3 tablespoons barley malt syrup
- ¾ cup Greek yogurt OR sour cream OR crème
- fraîche 1 teaspoon vanilla salt
- Preheat oven to 350F (175C).
- Add rhubarb, water, sugar, and lemon juice to a baking dish and cook the rhubarb for 30 minutes.
- Mix flour, brown sugar, baking powder, and salt in another bowl.
- Pour in barley malt syrup, yogurt or sour cream or crème fraîche and vanilla into the dry ingredients mixture and stir it all together until you get coarse crumbs (not too fine).
- Remove cooked rhubarb from the oven after 30 minutes of cooking time
- Top the cooked rhubarb with crumble topping
- Place back into the oven for 20-25 min
- Serve hot with vanilla ice cream. Enjoy!
Second Recipe Of Roasted Rhubarb Crumble
- A hundred grams of butter
- 120 grams of flour
- 80 grams of sugar (or less, depending on your tastes)
- 100 ml. water (you will need more for the sauce)
- Peel and chop rhubarb into small pieces
- Mix sugar, flour, and butter to make a crumble mixture
- Line the base of an oven-proof dish with some chopped rhubarb
- Cover with crumble mixture
- Bake at 200°C until the top is golden brown
- Make up some custard or pour cream
- Serve the Roasted Rhubarb Crumble Warm With Custard/Pouring Cream
Rhubarb is a sweet-tart vegetable that has been around for centuries. These recipes will give you the perfect balance of tart and sweet with just enough crunch to make it feel like spring! The ingredients are simple, but be sure not to skimp on the time needed to let your crumble set before serving. Rhubarb tastes great in any season, so try this dish out all year long and experiment with different fruits as well!