In this fruit crumble — a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of rhubarb and apple can be nice too. Pistachio in the topping is optional and could be replaced by walnuts or pecans. Serve with cold heavy cream, whipped cream or ice cream, if desired.
- Serves: 6 persons
- About 2 pounds rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams)
- 1 ¼cups/251 grams granulated sugar
- 3tablespoons all-purpose flour
- 1cup/128 grams all-purpose flour
- ¼cup/52 grams granulated or brown sugar
- ¼teaspoon baking powder
- Pinch of salt
- Pinch of ground ginger
- Pinch of cinnamon
- ½cup/113 grams cold unsalted butter, cut into very small pieces or grated on the big holes of a box grater
- ½cup finely chopped or ground pistachios (optional)
Step 1Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
Step 2Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
Step 3Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
Step 4Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.