Forced Rhubarb Crumble Recipe (for 4- 6 people)
125g Salted butter (cold)
40g Brown sugar
50g Golden caster sugar
60g Ground almonds
90g Plain flour
45ml Port (optional)
Single cream (for serving)
Pre-heated oven at 180°C fan/190°C conventional
Baking tin (group serving) or ramekins (ovenproof for individual serving)
- Pre-heat your oven to 180°C fan/190°C conventional.
- Wash and chop the rhubarb into bite size pieces 2-3cm long and place on a lined baking tray.
- Next, sprinkle the golden caster sugar over the rhubarb and then the port (optional) and toss the rhubarb until it is well coated.
- Place the rhubarb into the oven for 30 minutes or until the rhubarb has softened and then set aside to cool. This can be stored in a fridge for up to 3 days before use.
- Whilst the rhubarb is cooking, in a mixing bowl add the flour, ground almonds and brown sugar. Grate the chilled butter and add it to the bowl and, using your hands, combine all the ingredients. Make sure the mix remains slightly lumpy but that the butter is mixed through, if the mixture is too fine you can lightly wet your fingers and work it again. This mixture can be stored in the fridge for up to two days before use.
- Once the rhubarb has cooled slightly pour into your chosen baking tin and top with the crumble mix, in our opinion you can never have too much crumble topping! If you’ve chosen to make individual crumbles then fill your ramekins leaving enough space to add a generous layer of crumble mix. Set aside in the fridge until serving.
- Pre-heat oven to 200°C fan/210°C conventional.
- If cooking the crumble in ramekins place them onto a baking tray.
- Put the crumble in the oven and cook for 10 minutes or until golden brown.
- Remove from oven, either place the ramekin on a plate and drizzle the cream over the top or if baked in a baking tin serve in the middle of the table with a big serving spoon and with the cream in a jug.
What is forced rhubarb?
Forced Rhubarb Season is December – end of March, but do not fear, non-forced rhubarb hits it’s stride in April and lasts until July. So this recipe can be enjoyed now and for the next few months! We’ve tried lots of different ways to make rhubarb crumble, but this method is by far our favourite, especially with the addition of port!