History
Rhubarb is a perennial plant native to Asia and Europe. It has been cultivated for centuries, and was first introduced to England in the 16th century. Rhubarb was originally used as a medicinal herb, but it quickly became popular as a dessert ingredient. English rhubarb crumble is a traditional British dessert that is made with fresh rhubarb, sugar, flour, and butter. The rhubarb is cut into small pieces and cooked until tender, then topped with a crumble made from flour, sugar, and butter. The crumble is baked until golden brown, and the rhubarb is bubbling and juicy. English rhubarb crumble is a delicious and refreshing dessert that is perfect for spring and summer.
Ingredients
- 2 pounds fresh rhubarb, cut into 1-inch pieces
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, cold and diced
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the rhubarb, sugar, and lemon juice. Toss to coat.
- In a separate bowl, combine the flour, sugar, and butter. Using your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour the rhubarb mixture into a 9×13 inch baking dish. Sprinkle the crumble mixture over the rhubarb.
- Bake for 30-35 minutes, or until the rhubarb is tender and the crumble is golden brown.
- Serve warm or cold.
Serving Size: 8
Prep Time: 30 minutes
Cook Time: 35 minutes
Tips:
- If you don’t have fresh rhubarb, you can use frozen rhubarb. Just thaw the rhubarb before using it.
- You can also use a different type of fruit in this recipe, such as strawberries, raspberries, or blueberries.
- Serve the crumble with a scoop of vanilla ice cream or whipped cream.
