Roasted Rhubarb and Vanilla Crumble
This delicious Roasted Rhubarb and Vanilla Crumble recipe is a lovely alternative to a traditional crumble. No more stringy stewed rhubarb.
- Serves: 4 persons
- 1pound rhubarb
- 2tablespoons brown sugar
- 3tablespoons orange juice
- ½teaspoon vanilla extract
- For the Crumble:
- 4ounces cold butter
- 6ounces all-purpose flour
- 4tablespoons brown sugar
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F. Cut rhubarb into 1-inch pieces. Place into an ovenproof dish.
Step 3Sprinkle brown sugar over rhubarb.
Step 4Mix vanilla extract with orange juice.
Step 5Pour over rhubarb and loosely cover with tin foil.
Step 6Bake for approximately 15 minutes or until rhubarb is cooked through but not falling apart.
Step 7Remove from oven and let cool.
Step 8While rhubarb is cooling, place butter, flour, and brown sugar into a large baking bowl and roughly mash together to form lumpy crumbs. (Do not worry about making the mixture even and fine; you are looking for a rustic looking topping.)
Step 9Place crumble mix into refrigerator for 5 to 10 minutes.
Step 10Sprinkle crumble loosely over cooked rhubarb.
Step 11Return to oven and cook for 30 to 35 minutes until crumble is golden brown.
Step 12Serve hot with custard sauce or vanilla ice cream.