Any time of year is a good time for comfort food. A crumble is one of those perfect comfort foods that you can make any time, and really with almost any fruit. But there’s something spectacular about making a crumble with rhubarb. Maybe it’s the sweet and tangy flavor of the rhubarb. Or maybe it’s the brilliant color when it comes out of the oven.
A crumble is dessert simplified. If you like your crumble warm from the oven, you can even start it when you sit down to dinner. Let the ingredients heat, bubble up that rich rhubarb flavor, and when dinner is done, you’ll have a delicious, gooey, sweet dessert ready to serve. Ice cream is optional, of course. But at our house, ice cream is the perfect complement to this rich red dessert.
One of the best things about this rhubarb comfort crumble is that it’s just as good the next day. You can eat it cold, right out of the fridge; let it warm up to room temperature; or heat it up. Serve it at brunch as a sort of side dish to go with fresh fruit and crispy waffles.
If you make a double batch, this freezes wonderfully. Then you can keep some on hand for when you really want dessert but you don’t want to put in the effort. It’s also a great way to put a bumper crop of rhubarb to excellent use without having to worry about freezing the rhubarb separately.
Make yourself an extra batch of Rhubarb Comfort Crumble and enjoy the sweet-tart taste of rhubarb anytime!Print
Rhubarb Comfort Crumble
There’s something so satisfying about rich, warm fruit with crispy, crumbly bits mixed in. With ice cream or on its own, this crumble is bound to become a comfort food favorite on your family menu.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Bakery
- 4 cups rhubarb, diced
- 1 cup white sugar
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) of butter, cold
- Preheat oven to 375 degrees F.
- Combine rhubarb, white sugar, and the 1/4 cup of flour in a large bowl. Mix thoroughly.
- Put rhubarb mixture into a greased 7-inch x 11-inch baking dish.
- Combine the brown sugar, oats, and the 1 1/2 cups of flour in a large mixing bowl.
- Use a fork or a pastry knife to cut the butter into the sugar/oats/flour mixture until it reaches a crumbly consistency.
- Sprinkle mixture over the rhubarb.
- Bake for 35 to 40 minutes.
- Serve warm, chilled, or at room temperature. Ice cream optional.
- For an added flavor surprise, add 2 tablespoons of grated fresh ginger to the rhubarb mixture.
Have you tried this recipe? Do you serve it warm or cold? Please tell us how it turned out for you.