Last Sunday I finally decided to harvest my rhubarb plant. As the plant was beautiful it was actually quite sad, but I hope that more stalks will grow up this and coming years. After trimming the stalks I only ended up with 300 grams of rhubarb. So what to do with 300 grams of precious home grown rhubarb? I recalled a rhubarb crumble recipe from the newspaper Svenska Dagbladet, apparently a Gordon Ramsay recipe, which I modified and then baked.
I served the crumble with vanilla custard and it was very appreciated by the boys (my husband and his friend). I’ve improvised with hazelnuts in my crumble toppings before and they give a really chunky and delicious crumble. The filling was creamy and tasty but I thought that something was missing, maybe more spices or more rhubarb? Probably more rhubarb! The others just devoured the crumble with ooohs and aaahs while watching the latest episode of Jamie at home.
- Rhubarb and Apple Crumble
(Source: Gordon Ramsay via Svenska Dagbladet and then modified)
300 gram fresh rhubarb stalks, trimmed from leaves
400 gram apples
1 tbsp butter
1.5 tbsp runny honey
1 tsp fresh ginger, very finely grated
1 tsp ground cinnamon
1.5 tbsp raspberry syrup
50 gram hazelnuts
350 ml flour
150 gram butter
2.5 tbsp demerara sugar
Pre-heat the oven to 200 degrees C.
Cut the rhubarb in 2 cm long chunks. Peel the apples and cut them in 2 cm chunks. Put the fruit in a sauce pan together with the butter, honey, ginger, cinnamon and syrup. Heat and let simmer for a few minutes until most of the liquid has evaporated. Don’t let the fruit become too soft though.
Pour the fruit filling in a baking pan.
Roast the hazelnuts in a dry warm frying pan for a few minutes. Remove from heat and place the hazelnuts in a clean and dry kitchen towel. Rub the nuts in the towel to remove the outer papery inner skin. Chop the hazelnuts coarsly.
Place the demerara sugar, butter, flour and hazelnuts in a bowl. With the tips of your fingers rub the ingredients together until you have a crumbly mixture. Cover the fruit with the crumbles and bake for 25 minutes until the topping is nicely browned.
Serve luke warm with vanilla custard.