This mouthwatering crumble is a quick and easy dessert that will bring you immense joy. Made with beautiful rhubarb, this dish stands out with its firm and flavorful stalks. The addition of vanilla extract and blood orange zest and juice enhances the rhubarb’s natural flavors. Tossed and briefly cooked in butter and cornflour, the rhubarb retains its delicious juices without burning. The crumble topping is perfectly crunchy, with a touch of pistachios for added texture. Serve it warm with a dollop of double cream or custard for a truly delightful experience. This recipe is a variation of Nigella Lawson’s rhubarb crumble and is sure to impress.
This is the best crumble I’ve ever eaten. Whipped up on a whim, on a weeknight and in lightening speed, the ensuing warm, sweet and sour bowls of it have brought silly amounts of joy to the week. The bare bones are brilliant: beautiful rhubarb from @tedsveg. Thick, pink and firm stalks not a patch on some of the limp and lifeless kind you can stumble across. The vibrant veg is made the best version of itself with the additions of vanilla extract and the seasonal star: blood orange- zest and juice- as well as tossed and briefly cooked on the hob in butter and a dusting of cornflour- the latter ensuring juices don’t spill out and burn in pools atop. Thanks to a light shower of sugar, the rhubarb sings its trademark sour symphony. Not forgetting its partner in crime, the crumble is crunchy where it should be with a thin layer of desirable ‘stodge’ where fruit meets and melds, nuttily embellished with pistachios to lend a hint of green to the golden knobbly canopy. The secret is raking cold water through the mix to encourage it to clump as well as under mixing butter into flour until plenty of ‘penny’ size pieces of butter remain (rather than breadcrumbs) so as to avoid a dusty crumb. Jug of double cream imperative to drown, custard if you’re lucky enough to have it. Always serve your crumble warm and not piping hot; the latter burns the roof of your mouth and tastes of disappointingly little (akin to quiche). The recipe is a riff on @nigellalawson’s excellent rhubarb crumble and so good I’ve written it up. Look out for my next post
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5 Best Tips for Making the Perfect Rhubarb Crumble
If you’re anything like me, you crave a delicious dessert that is easy to make and brings a smile to your face. Well, look no further because I have the ultimate recipe for the best rhubarb crumble you’ll ever taste. This sweet and sour treat is a burst of joy in every bite and will leave you wanting more. So, let’s dive into the secrets of creating the perfect rhubarb crumble.
1. Start with the Best Ingredients:
To make a truly exceptional rhubarb crumble, you need to use the best ingredients available. Look for beautiful, thick, and firm rhubarb stalks. Avoid the limp and lifeless ones that lack flavor. I highly recommend getting fresh rhubarb from a trusted source like @tedsveg. It makes all the difference in the world.
2. Enhance the Flavor:
To take your crumble to the next level, add some special touches. Start by incorporating vanilla extract to bring out the natural sweetness of the rhubarb. Then, introduce the seasonal star: blood orange. Zest and juice from this citrus fruit add a refreshing twist. Toss the rhubarb in butter and a dusting of cornflour before cooking it briefly on the hob. This helps retain the juices and prevents them from burning on top.
3. Create the Perfect Crumble Topping:
The crumble topping is just as important as the filling. You want it to be crunchy in some parts and slightly gooey where it meets the fruit. To achieve this, mix butter into the flour until you have plenty of “penny” size pieces of butter remaining. This will give your crumble a desirable texture. Don’t forget to add a handful of pistachios for a hint of nuttiness and a pop of green color.
4. Serve it Right:
To truly savor the flavors of your rhubarb crumble, serve it warm, not piping hot. This allows the sweetness and tartness to mingle and create a delightful symphony in your mouth. Trust me; it’s worth the wait. And for the ultimate indulgence, pour a generous amount of double cream over your crumble. If you’re lucky enough to have custard, it’s an excellent addition too.
5. The Perfect Recipe:
This recipe is inspired by the brilliant @nigellalawson’s rhubarb crumble. It’s so good that I just had to share it with you. Look out for my next post where I’ll provide the detailed step-by-step instructions for making this delightful dessert.
In conclusion, making the perfect rhubarb crumble is easier than you think. By using the best ingredients, enhancing the flavors, creating a fantastic crumble topping, and serving it right, you’ll have a dessert that will bring a smile to your face every time. So, why not give it a try and experience the joy of a warm, sweet, and sour bowl of rhubarb crumble? You won’t be disappointed!
Join me on this mouthwatering journey and indulge in the nostalgia of a classic dessert with a twist. Let’s celebrate the rhubarb season and create memories with this delightful treat. Get ready to impress your friends and family with the best crumble they’ve ever tasted..