Who doesn’t love a good crumble? It’s such an easy yet delicious dessert, and it’s a perfect way to use up a lot of different fruits. Last year during lockdown, I started making crumbles for two, since I wasn’t exactly sharing it with anyone but my boyfriend. I made a blueberry crumble and a peach crumble, and both were delicious. A few weeks ago, my grandfather gave me bunch of rhubarb, and I made this compote with it. I already promised you another crumble recipe then, and here it is!
- 200 g rhubarb compote (find recipe here)
- 40 g plain flour
- 40 g cane sugar (or any sugar you’ve got on hand)
- 40 g butter
- ¼ teaspoon ground cinnamon
- almond flakes or halved almonds
- a small oven/casserole dish
- and an oven, of course! This crumble needs to be baked at 180 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix together the crumble ingredients except for the almonds Take a bowl and mix together the flour, sugar, cinnamon, and butter. This won’t work very well if you try to use a spoon or a whisk. Perhaps an electric mixer would work, but I just used my hands since the crumble will become quite dough-y. So, just rub the butter into the other ingredients with your hands.
2. Prepare the fruit and the dish Butter your casserole dish and then transfer the rhubarb compote into it.
3. Add the crumble to the dish and sprinkle with almond flakes Now, it’s time to divide the crumble mixture over the fruit in the dish. It’s okay to still see some compote through the crumble, just make sure it’s evenly spread out over it. Now, as a finishing touch, sprinkle the almond flakes or halved almonds over the top.
4. Bake that crumble! Put your dish into your preheated oven, and bake the crumble for about 25-30 minutes (the top needs to be slightly golden brown).
And that’s it! You’ve got your own, delicious rhubarb crumble for two! I’d recommend eating it while it’s still warm, with a bit of vanilla ice cream on the side. Yum!