Rhubarb Crumble With Vanilla Ice Cream
This Hessian-inspired recipe for Rhubarb Crumble with Vanilla Ice Cream is a delightful dessert that combines the tartness of rhubarb with the sweetness of a crumbly topping and creamy vanilla ice cream. It's the perfect way to enjoy the seasonal flavors of spring and summer.
Ingredients
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/3 cup butter, melted
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, flour, cinnamon, and salt. Mix well and transfer to a greased 9x9 inch baking dish.
- In the same bowl, mix together the oats, brown sugar, and melted butter until crumbly. Sprinkle this mixture over the rhubarb in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the rhubarb is tender and the topping is golden brown.
- Serve the rhubarb crumble warm, topped with a scoop of vanilla ice cream.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Fat
- 12g
- Protein
- 4g
Supplies
9x9 inch baking dish Mixing bowl Measuring cups and spoons Baking spatula
Tools
Oven
Serving suggestions
Serve the rhubarb crumble with a dollop of freshly whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Tips & tricks
For a twist, try adding a handful of chopped nuts, such as almonds or pecans, to the crumble topping for added crunch and flavor.
Cost
$10