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.

Rhubarb Crumble With Vanilla Ice Cream

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

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 35-40 minutes, or until the rhubarb is tender and the topping is golden brown.
  5. 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