Rhubarb Crumble: A Tangy Spring Dessert
Looking for a tangy and irresistible dessert to welcome spring? This rhubarb crumble is the perfect treat! Combining the tartness of fresh rhubarb with a sweet, crunchy topping, it’s a sure crowd-pleaser. Plus, it’s easy to make and highlights the season’s freshest produce.
Ingredients
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 3/4 cup flour (try whole wheat for a healthier twist!)
- 1/2 cup rolled old-fashioned oats (avoid instant for the best texture)
- 1/2 cup chopped walnuts or pecans
- 1 tsp cinnamon
- 1 cup sugar
- 2 tbsp corn starch
- 3/4 cup fruit juice (cranberry or berry juice works well)
- 1/4 cup orange juice (adds a zesty kick)
- 4 cups sliced rhubarb
- 1 tsp vanilla or almond extract
- Dash of ground cloves
Directions
- Preheat your oven to 350°F.
- In a small saucepan, mix sugar, fruit juices, cornstarch, and your choice of extract. Cook and stir regularly until the mixture thickens and becomes translucent.
- In a mixing bowl, combine brown sugar, oats, flour, cinnamon, cloves, and melted butter. Stir until the mixture is crumbly.
- Place the sliced rhubarb evenly in a 9"x13" baking dish. Pour the juice mixture over the rhubarb.
- Sprinkle the crumble mixture on top.
- Bake for 45–55 minutes or until the topping is golden brown and crisp.
This delightful rhubarb crumble is not only a seasonal favorite but also a versatile dessert that pairs beautifully with vanilla ice cream or whipped cream. Perfect for spring gatherings or a sweet weeknight indulgence, it’s a dish everyone will savor.
