Rhubarb Crumble

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the rhubarb by removing the top leaves and trimming the bottom end. Peel only if very fibrous. Cut into pieces approximately 1 cm in size.
   ▶ ≈0:15
2. 2
   Make the rhubarb compote: place 2 tablespoons of sugar in a pan and heat slowly over medium heat, allowing it to caramelize without stirring.
   ▶ ≈1:58
3. 3
   Once the sugar is caramelized, add a piece of butter, then immediately add the rhubarb pieces and gently sauté for a few minutes.
   ▶ ≈2:29
4. 4
   Add 1 teaspoon of vanilla paste or fresh vanilla bean and cook gently until the rhubarb begins to soften.
   ▶ ≈2:59
5. 5
   Pour the cooked rhubarb compote into a baking dish.
   ▶ ≈3:11
6. 6
   Prepare the crumble topping: combine 250g flour, 100g brown sugar, 80g rolled oats, 0.5 tsp cinnamon (optional), and a pinch of salt in a bowl.
   ▶ ≈3:25
7. 7
   Add 200g of cold butter cut into pieces, then rub everything between your fingertips until coarse crumbs form, leaving them somewhat rough rather than fine.
   ▶ ≈3:52
8. 8
   Generously spread the crumble mixture over the rhubarb compote layer.
   ▶ ≈4:28
9. 9
   Bake in a preheated 200°C oven with top and bottom heat for 25–30 minutes until the crumble topping turns golden brown.
   ▶ ≈4:36
10. 10
    Remove from the oven and let cool for approximately 30 minutes to allow flavors to settle. Dust with powdered sugar and serve warm with vanilla ice cream or vanilla sauce.
    ▶ ≈4:42