Recipe: Rhubarb Crumble | Vancouver Sun

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This sweet, seasonal recipe shared by Railtown Catering features fresh or frozen rhubarb in a slightly spiced filling. Topped with an oven-crisped oat crumble, it’s a deliciously easy dessert.

Rhubarb Crumble

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Rhubarb filling

1 kg (35.2 oz) fresh or frozen rhubarb

2 cups (500 g) granulated sugar

1 tsp (5 mL) cinnamon

1 vanilla bean

Splash of lemon juice

80 g (2.8 oz) cornstarch

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Oat crumble topping

350 g (12.3 oz) old-fashioned oats

100 g (7 oz) quick oats

50 g (1.7 oz) bread flour

300 g (10.5 oz) brown sugar

225 g (8 oz) room temperature butter

Add all topping ingredients to a bowl and mix together with your hands. Use a squeezing motion to work the butter and sugar into the oats. Set aside once evenly mixed

For the rhubarb filling, chop the rhubarb into even, one-inch pieces. In an oven-proof roasting pan, toss raw rhubarb with sugar and flavourings. Save cornstarch until the end. Cover loosely with tinfoil and roast at 350 F until tender, about 20 minutes. Taste the filling for sweetness, add more sugar if the rhubarb is too tart.

Allow filling to cool before stirring the cornstarch in.

Transfer filling into an oven-safe casserole dish. Cover the rhubarb evenly with oat crumble and bake at 350 F for 30-40 minutes, or until crumble is golden and rhubarb is bubbling around the sides.

Serves 4-6.

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