John Myers
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Rhubarb Crumble …
The perfect rhubarb crumble … recipe with a picture and simple step-by-step instructions.
For the dough:
- 80 g Flour
- 50 g Brown sugar
- 1 pinch Salt
- 50 g Clarified butter – room temperature
- 1 teaspoon Instant espresso powder
Aside from that:
- 300 g Fresh rhubarb
- 1 packet Vanilla sugar
- 1 packet A couple of chopped Almonds
- Mix all of the specified ingredients into a smooth dough, wrap it in foil and let it rest in the refrigerator for at least an hour and let it cool.
- Preheat the oven to 180 degrees (top and bottom heat need 20 degrees more). Clean the rhubarb and cut diagonally into narrow pieces. Mix with the vanilla sugar and divide between two ovenproof molds.
- Now “sprinkle” the dough over the rhubarb by hand. There were a few more chopped almonds, which I also sprinkled over the dough.
- Bake the rhubarb crumble in the preheated oven for about 25 to 30 minutes. It now smells delicious all over the house. Serve lukewarm as dessert with some cream or vanilla ice cream or cool in the afternoon with a good cup of coffee (that’s my favorite thing) … and “enjoy” !!
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