Rhubarb Crumble
From the Matthew Amster-Burton collection
| Serves | 2 to 4 |
Introduction
This recipe was adapted from Nigella Lawson’s book Feast.
Ingredients
Filling
| 1 | lb. (about 4 stalks) rhubarb, cut into ½-inch pieces | |
| 1 | oz. (⅛ cup) sugar | |
| ¼ | oz. (½ Tbsp.) butter | |
| 1 | tsp. vanilla extract | |
| 1 | tsp. arrowroot starch or cornstarch, dissolved in a couple of teaspoons of water |
Topping
| 2½ | oz. (½ cup) all-purpose flour | |
| ½ | tsp. baking powder | |
| 2 | oz. (4 Tbsp.) butter, cold and diced | |
| 1¼ | oz. (¼ cup) sugar | |
| 1¼ | oz. (¼ cup, loosely packed) brown sugar | |
| ¼ | cup chopped pecans or walnuts (optional) | |
| ¼ | cup rolled oats (optional) |
Steps
- Preheat the oven to 375 degrees. Combine the filling ingredients in a saucepan. Set over medium heat and cook, stirring occasionally, until the butter is melted and the sugar is well dissolved, about five minutes. Turn out into a small baking dish, such as a pie plate or square baking pan.
- Combine the flour and baking powder in a mixing bowl. Add the butter and rub into the flour mixture with your hands until you achieve a coarse, powdery texture. Stir in the sugars and the optional nuts and oats.
- Pour the topping evenly over the rhubarb filling. Bake 35 to 45 minutes or until bubbly and well-browned. Let cool at least five minutes before serving; serving at room temperature is fine. Top with whipped cream or vanilla ice cream, if desired.
Notes
Read more about kitchen scales in the Unexplained Bacon column.
This content is from the Matthew Amster-Burton collection.