Rhubarb Berry Crumble

I love this time of year. Not only is it getting warming outside, the weather getting nicer and the days longer, but also some of my favorite fruits and berries are getting ripe. Specifically rhubarb. I remember when I was a kid; my brother and me would go to the garden, pick out big stalks of rhubarb, dip the ends in sugar then chew on them for the rest of the day.

So after finding some fresh rhubarb in the grocery store I knew I had to make something. Inspired by Helen and her wonderful blog Tartlette I decided to make a rhubarb crumble. Helen recently had a recipe for Rhubarb Crumble in which she made it in personal sized ramekins. I thought it looked really cute that way and decided to do the same!

I have to say I am very happy with the way it turned out. They look great, but more so they tasted amazing. The only thing I would change next time is to use a little less lemon juice and zest. The still tasted amazing though. So much so that when I started eating one to get a few shots of how they looked inside, I couldn’t stop eating it until it was done. I just love that rhubarb tartness!

Recipe

Crumble:
1 1/2 cups all purpose flour
3 tablespoons brown sugar
1/4 teaspoon cardamom
1/2 cup butter
1/4 cup honey

Filling:
3-4 Large stalks of rhubarb
2 cups of mixed berries (strawberries, blackberries, raspberries, blueberries)
2 tablespoons cornstarch
Juice and zest of a small lemon
2 tablespoons honey

Preheat your oven to 350 degrees.

For the crumble I just put all the ingredients in a large bowl then used a pastry cutter to cut the butter up until it was small and pea sized, and the ingredients were … well crumbly.

For the filling I also just mixed them all together. I then spooned the filling into buttered 3″ ramekins. Finally I spread the crumble on top of the ramekins to cover.

All that is left to do is bake for about 25-35 minutes, or until the crumble is a nice golden brown and the filling is bubbling through. It is best to put a pan on a lower oven rack to catch any boiling over juices.

That is it, an easy delicious rhubarb berry crumble!

One thought on “Rhubarb Berry Crumble

  1. Dear Stefan,

    I am the magazine interior designer for Brigid’s Fire, a non-profit making Irish Magazine. I was wondering whether I could use your beautiful images of your Rhubarb Crumble in our magazine for our Recipe Column? I would be incredibly grateful and of course, you will be credited alongside the images.

    I hope to hear from you soon.

    Kind regards,

    Sarina van Ruth

    P.S. Those pictures have made me write a shopping list for tomorrow as I’m now dying to eat Rhubarb Crumble!

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