Did you know that rhubarb is actually a vegetable? And one of the very few that is treated like a fruit! Naturally rather sour and tart, we love to see how people choose to sweeten it and our favourite recipe for this time of year (especially on a Sunday) is Rhubarb crumble.

Check out this textural take on the classic from Cindy at Hungry Girl por Vida and see how Cindy has used the Falcon bake pan


Crumble topping:
½ cup cold unsalted butter, cut into cubes (4oz/113g)
1 cup all-purpose flour (4.4oz/124g)
½ cup sugar (4oz/113g)
1 teaspoon lemon zest
¼ teaspoon kosher salt
½ cup sliced almonds (2oz/56g)

Rhubarb Filling:
2 lbs rhubarb (16oz/907g)
½ to ⅔ cup sugar (4-6oz/113-170g)
1 tablespoon cornstarch
1 tablespoon lemon juice
pinch of kosher salt

-Preheat the oven to 375°F.
-In a mixing bowl. Combine the cold butter cubes, flour, sugar, lemon zest, and salt. Pinch the butter into the mixture until incorporated and you can pinch the mixture into clumps--you can also use a pastry blender for this. Add the sliced almonds and toss to combine. Press the crumble mixture into the bottom of the bowl to compact it--this will help you achieve large crumbles and some sandy bits. Chill the crumble topping while you prepare the rhubarb.
-Rinse the rhubarb to remove any dirt and trim the ends and any leafy parts (the leaves are toxic!). Cut the stalks into pieces (I like about 1-inch pieces so they maintain some shape after baking) and toss in a bowl with the sugar, cornstarch lemon juice, and a pinch of salt. Spread in a 9x13-inch baking dish and top with the chilled crumble.