Rhubarb and walnut crumble
- February 2015
- Serves 4-6
- Hands-on time 20 min, oven time 50 min
Debbie Major’s rhubarb crumble is heavy on the fruit and a little lighter on the topping, to really showcase this seasonal ingredient.
Give this stunning rhubarb lattice tart recipe a go too, for another fantastic way with the pink fruit.
- 22.9g (8.2g saturated)
- 57.4g (39.6g sugars)
- 100g walnut pieces
- 100g plain flour, plus 3 tbsp
- ½ tsp ground cinnamon
- 80g lightly salted butter
- 50g demerara sugar
- 1kg forced rhubarb, trimmed and wiped clean
- Pared zest ½ orange
- 1 tbsp finely grated fresh ginger
- 175g caster sugar
- Clotted cream to serve
- Heat the oven to 190°C/fan170°C/gas 5. Spread the walnuts over a baking tray and roast for 4 minutes until they have darkened slightly and smell nutty. Leave to cool, then coarsely chop by hand.
- For the topping, sift 100g of the flour and the cinnamon into a bowl, then rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the demerara sugar and chopped walnuts.
- Cut the rhubarb into 2.5cm pieces and put into a mixing bowl. Cut the pared orange zest across into small, thin pieces that resemble pine needles, then add them to the rhubarb with the grated ginger, caster sugar and the remaining flour. Mix together well and set aside for 15-20 minutes, stirring now and then, until the fruit is covered in a moist, sugary-floury mixture.
- Spread the fruit in a shallow 2 litre ovenproof dish and sprinkle over the topping. Bake in the oven for 45 minutes until the rhubarb is tender and the top is golden brown. Serve with clotted cream.
Debbie says: “The trick with the rhubarb is the addition of a little flour, which helps to thicken the juices into a sauce as it cooks, keeping the topping good and crisp.”
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