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.
Enjoy...
Ingredients
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.