Roasting helps the rhubarb to keep its beautiful colour and also intensifies the flavour creating a delicious and memorable pudding.
Making this is so easy and takes just a little planning by freezing the crumble mixture ahead of time. The result is a super-crisp topping woth the sweet rhubrab beneath. Delicious.
For the Crumble
- 115g cold butter
- 170g plain flour
- 4 tablespoons soft brown sugar
For the Roasted Rhubarb
- 450g rhubarb
- 2 tablespoons soft, brown sugar
- 3 tablespoons orange juice
- ½ tsp vanilla extract
Make the crumble
- Preheat the oven to 175°C/Gas 4
- Place all the crumble ingredients into a large baking bowl and roughly mash together to form lumpy crumbs. Don’t worry about making the mixture too fine – think rubble-like as you are looking for a rustic looking topping.
- Put the crumble into a freezer bag or box and pop it into the freezer while you roast the rhubarb.
Make the Roasted Rhubarb
- Cut the rhubarb into 3cm pieces. Place the rhubarb into an ovenproof dish. Sprinkle over the sugar. Mix the vanilla extract with the orange juice and pour over the rhubarb, loosely cover with tin foil.
- Bake in the preheated oven for approx 20 minutes or until the rhubarb is cooked through but not falling apart. Remove from the oven and leave to cool.
- Take the crumble from the freezer and break it up a little. Sprinkle over the cooked and cooled rhubarb. Return the dish to the oven and cook for 30 – 35 minutes until the crumble is golden brown.
- Serve your roasted rhubarb crumble with hot with custard sauce or vanilla ice cream.