Yorkshire Rhubarb Crumble
A dessert so good even the French would love to call it their own....
When the Yorkshire Forced Rhubarb comes in each year, with their bright pink & slender stems and delicate sharp taste, we believe it makes the best crumble in the world and something even the French would love to call their own, that’s why we can’t resist putting it on the menu!
Did you know Yorkshire Forced Rhubarb (Rheum rhaponticum) is an out of season rhubarb that is first grown outside for a period of two years so that the exposure to frost toughens the roots. After initial exposure to the frost, the Rhubarb is lifted from the ground and placed into forcing sheds. Once in the darkened sheds, heat is applied causing the rhubarb to grow quickly in search of light.
The Rhubarb is harvested by candle light to maintain the tenderness of the shoots and ensure that growth continues.
You can make the crumble mixture up in advance and leave it in a covered container in the fridge for up to a week ( you can also freeze ). A tip don’t add the crumble mixture until you’re about to put it in the oven otherwise you will get a soggy topping & when you do take it out of the oven, let it stand for 15 minutes or so before serving.
Serve this with creme anglaise or a dollop of creme fraiche.
INGREDIENTS
Serves: 6-8
• 800 grams forced pink rhubarb (or 1kg untrimmed weight) - chopped into 1cm/½ in pieces
• 50 grams caster sugar
• 20 grams unsalted butter
• 2½ teaspoons best-quality vanilla extract
• 1 tablespoon cornflour
FOR THE CRUMBLE TOPPING
• 150 grams plain flour
• 1 teaspoon baking powder
• 110 grams unsalted butter (cold and diced into approx 1cm/½ inch pieces)
• 45 grams caster sugar (or granulated sugar)
• 45 grams demerara sugar
METHOD
1. Preheat the oven to 190°C/170°C Fan/375℉, and put in a baking sheet
2. Toss the sliced rhubarb in a pan on the heat with the sugar, butter, vanilla and cornflour for about 5 minutes, until the butter has melted and everything combines.
3. Tip into a pie dish, approximately 21cm/8 inches in diameter and 4cm/1¾ inches deep.
4. Put the flour and baking powder into a bowl (or use self-raising flour), and rub in the cold, diced butter. It should resemble rough oatmeal.
5. Stir in the sugars and pour over the rhubarb-filled pie dish, taking care to cover the fruit well right to the edges of the dish so that it doesn’t bubble up into the topping too much as it cooks. Bake for 35–40 minutes. Some pink juices will spill over and the top will be scorched brown in parts, making it all the more delicious.