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Rhubarb crumble recipe: sugary smooth rhubarb and strawberry tomato jam topped with a crunchy salted pistachio crumble!

Strawberry & Rhubarb Crumble

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories per serving 273 kcal

Ingredients

  • 9 oz fresh rhubarb (250 g), chopped
  • 3 tbsp strawberry jam
  • 2 oz caster sugar (55 g)
  • 2,5 oz self-raising flour (70 g)
  • 1,5 oz unsalted butter (45 g), cold and diced
  • 1 oz brown sugar (28 g)
  • 1 oz pistachio nuts (28 g), salted
  • salt

Instructions

  1. Add the chopped rhubarb, caster sugar and a pinch of salt to a large saucepan.

  2. Rhubarb crumble recipe: sugary smooth rhubarb and strawberry tomato jam topped with a crunchy salted pistachio crumble!
  3. Place the saucepan over medium heat and cook the rhubarb for 5 to 7 minutes until soft. Just let the rhubarb and sugar sweat for a while and stir regularly. Keep an eye on it though to make sure that the melted sugar is not burning! In the end stir in the strawberry jam. You can also add a drop of red food coloring if you want.

  4. Rhubarb crumble recipe: sugary smooth rhubarb and strawberry tomato jam topped with a crunchy salted pistachio crumble!
  5. Then take the rhubarb puree off the heat and place it aside until cooled down. In the meantime chop the pistachios roughly and add them together with the brown sugar, self-raising flour, a pinch of salt and the diced cold butter to a large mixing bowl. Rub these 5 ingredients together between your fingers until you get a crumbly and lumpy mixture.

  6. Rhubarb crumble recipe: sugary smooth rhubarb and strawberry tomato jam topped with a crunchy salted pistachio crumble!
  7. Scoop the cooled rhubarb and strawberry mixture into small ramekins. Top them evenly with the pistachio crumble.

  8. Rhubarb crumble recipe: sugary smooth rhubarb and strawberry tomato jam topped with a crunchy salted pistachio crumble!
  9. Bake the rhubarb crumbles in a preheated oven at 356°F (180°C) for 25 minutes or until the pistachio crumble on top looks golden. Put a piece of tinfoil on top if it browns too fast. Remove the rhubarb crumble from the hot oven and let them cool a little because the rhubarb underneath the crumble layer is blazing hot. Serve lukewarm.

  10. Rhubarb crumble recipe: sugary smooth rhubarb and strawberry tomato jam topped with a crunchy salted pistachio crumble!