How do you store rhubarb crumble?

You can best store rhubarb crumble in the refrigerator, covered with cling film or in an airtight container. It will stay good for up to 3 days.

Can you freeze rhubarb crumble?

Yes, you can freeze rhubarb crumble. Just make sure to put it in an airtight container and label it with the date. It will stay good in the freezer for about 2 months.

Rhubarb crumble

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45min

•

Easy

Delicious as breakfast, lightly sweet rhubarb and crunchy crumble with almond. The surprising touch of black pepper and the extra crunch of almonds make this dessert unforgettable.

Ingredients

What do you need?

Quantity: 6-8P

For the crumble
150 g flour
75 g almond flour
115 g farmhouse butter
100 g brown sugar
a pinch of salt
a baking dish

For the fruit
500 g rhubarb
1 to 2 tbsp honey
15 balls of black pepper

For the crumble
150 g flour
75 g almond flour
115 g farmhouse butter
100 g brown sugar
a pinch of salt
a baking dish

For the fruit
500 g rhubarb
1 to 2 tbsp honey
15 balls of black pepper

Preparation method

How do you make this?

Preheat the oven to 190 °C.

Mix all the ingredients for the crumble with your hands, a fork, or in a food processor until you get a kind of bread crumb texture.

Wash the rhubarb and cut it unpeeled into fine strips of half a centimeter.

Place the rhubarb in the baking dish and mix in the honey to taste.

Crush the peppercorns in a mortar, sift them, and sprinkle them over the fruit. Expect the equivalent of a teaspoon of ground pepper.

Sprinkle the crumble over it and shake the dish once so that some of the crumble falls between the fruit. Make sure it is well filled, up to the edge.

Place the dish in a larger pot or on a tray: crumble spills over quickly. This way, you avoid making the whole oven dirty.

Bake for about 30 minutes. Keep an eye on it: the edges burn quickly!

Tips

There is no more than fifteen minutes of work, but after that you have to be patient for 30 minutes before it is allowed out of the oven. And all this time those seductive scents are hanging in your kitchen ... don't peel the rhubarb, the crumble looks so much nicer with that pink -red peel. Cut the slices very finely.