If you love rhubarb like me, then you must try this recipe. It’s a rhubarb crumble that I return to again and again. The topping is slightly chewy and pairs perfectly with the tart rhubarb layer underneath. It’s simple to make, yet full of flavour and texture. Best served with a dollop of crème fraîche or a scoop of vanilla ice cream.

Tip: let it cool before serving. The topping firms up and becomes crisper as it cools. I promise, it’s worth the wait.

Amount: 6-8 people
Easy to make 

Time: 50 minutes

Ingredients:

Rhubarb layer

500 g rhubarb (about 7 stalks of rhubarb, depending on size)
50 g sugar
2 tbsp grated lemon zest

Rhubarb crumble with a chewy caramelised topping

Caramelized crumble

150 g butter
50 ml light syrup 

50 ml whipping cream 

150 g sugar 

150 g rolled oats
100 g all-purpose flour

Rhubarb crumble with a chewy caramelised topping

To serve:

crème fraîche
vanilla ice cream

Instructions:

Preheat the oven to 175°C (conventional oven). Trim the rhubarb and cut it into pieces of about 1 cm. Place in a bowl and toss with sugar and grated lemon zest. Transfer to a pie dish (about 25 cm in diameter).

Heat the butter, syrup and cream in a large pan until melted and combined.

Meanwhile, mix the remaining dry ingredients in a new bowl.

Add the dry ingredients to the pan and stir until everything is well combined. This takes about 3–5 minutes, and it’s fine if it bubbles slightly.

Pour the caramel mixture over the rhubarb and spread it out with a spoon. It doesn’t have to look neat, as it will spread during baking.

Bake for about 30–35 minutes.

Serve warm or cold, preferably with crème fraîche or vanilla ice cream.

Rhubarb crumble with a chewy caramelised topping

Katharina Kjeldgaard bio

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