A Twist on Rhubarb Crumble

In our new house, we found a large patch of rhubarb growing down the bottom of the garden. Having no ideas or keen taste for rhubarb I took to the expat foodie group on Facebook to ask for some advice. Catriona shared the idea to make rhubarb and blackberry crumble, as the blackberries help bring a sweetness to the sour rhubarb, and indeed it is a wonderful combination!

Serves 6-8, Cooking time 50 – 60 minutes + prep time

Rhubarb filling

• 400 g Rhubarb / Rabarber (fresh or frozen)
• 200 g Blackberries / Bramen (fresh or partially thawed)
• 100 g Sugar / Suiker
• 30 g White Flour / Patent Tarwebloem
• 1 teaspoon Vanilla Extract

Crumble Topping

• 65 g White Flour / Patent Tarwebloem
• 100 g Brown Sugar / Lichte Basterdsuiker 
• 55 g Cold Butter / Boter, cut into cubes

Directions

Pre-heat the oven to 180 degrees ⁰C.

Combine rhubarb and blackberries with the sugar and let stand for 15 minutes, tossing often.

Add flour and vanilla to the fruit and toss well.

Pour the fruit mix into the glass bowl suitable for the oven and bake for 20 minutes.

Meanwhile, make the topping: Combine the flour and sugar. Cut in cold butter with pastry cutter or your fingers. Refrigerate while fruit mix bakes.

When fruit has baked for 20 minutes, sprinkle the topping over it and continue to bake until bubbly, about 30-40 minutes.

Serve warm with vanilla ice cream or vanilla yogurt.