Crumble à la rhubarbe

crumble rhubarbe1

Rhubarb crumble

This crumble is laughably easy to make. Preparation takes about 10 minutes, followed by about half an hour in the oven.

The recipe makes one large crumble or 6 individual ones. Serve  as is, or topped with crème fraîche, sour cream or vanilla ice cream. For lovely presentation, add a mint sprig.

3 large branches fresh rhubarb (1 pound, 450 g)
3/4  cup sugar, preferably cassonade or demerara (raw sugar)
1/4 tsp. cinnamon
1/4 pound unsalted butter (110 g, 1 stick)
2 tbsp. white sugar
1 cup flour
6 mint sprigs (optional)

Preheat the oven to gas mark 6 (400 F, 200 C). Lightly butter a baking dish or pie plate, preferably ceramic or glass, or six individual soufflé cups.

Remove the ends of the rhubarb, rinse it and chop it into 1/3 inch (1 cm) pieces. Place the pieces in a bowl. Add 3/4 cup sugar and the cinnamon, and stir to coat the rhubarb.

In a separate bowl, cut the butter into small pieces, add the sugar, cut in the flour and mix until crumbly.

Pour the rhubarb pieces into your baking dish or dishes. Top with the crumble. Bake 30-40 minutes, or until the rhubarb is bubbly and the crumble is browned.

Serve warm. Serves 6.

* Chosen by FrenchEntrée.com to celebrate 100 issues of FrenchEntrée magazine


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7 Responses to Crumble à la rhubarbe

  1. Pam Ruppa says:

    Meg, Just finished off our dinner with this dessert and it was fabulous! Added vanilla ice cream and everyone had to have seconds. Thanks for the yummy recipe!

  2. Ann says:

    This is my kind of dessert, seasonal and not too fussy! I just learned that rhubarb is good raw, thinly shaved, in salads. A variation on your delightful spinach-strawberry creation, perhaps?

  3. Laura says:

    Just getting ready to pick my rhubarb. This will be my next dessert. You posted this just in time, Meg. Happy Spring!

  4. Renee Shields says:

    I love your Everyday French Chef and am passing the site on to all my friends.

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