Roasted Rhubarb And Vanilla Crumble Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.Trim the ends of the rhubarb stalks and cut them into 1-inch pieces. Place the rhubarb pieces on the prepared baking sheet.
• STEP 3.In a small bowl, combine the sugar, vanilla extract, and cornstarch. Sprinkle this mixture over the rhubarb and toss to coat evenly.
• STEP 4.Spread the rhubarb out in a single layer on the baking sheet and roast in the preheated oven for 15-20 minutes, or until the rhubarb is tender and slightly caramelized.
• STEP 5.While the rhubarb is roasting, prepare the crumble topping. In a medium bowl, combine the oats, flour, brown sugar, and melted butter. Mix until the ingredients are well combined and crumbly.
• STEP 6.Remove the rhubarb from the oven and sprinkle the crumble topping evenly over the roasted rhubarb.
• STEP 7.Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the crumble topping is golden brown and crispy.
• STEP 8.Remove from the oven and let the crumble cool for a few minutes before serving.
• STEP 9.Serve the roasted rhubarb and vanilla crumble warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Cooking Tips

• Make sure to cut the rhubarb into evenly sized pieces to ensure even cooking.
• You can adjust the sweetness of the crumble topping by adding more or less brown sugar according to your taste.
• If you prefer a softer crumble topping, cover the baking sheet with foil during the last few minutes of baking.
• Leftover crumble can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Store any leftover crumble in an airtight container in the refrigerator for up to 3 days.
• To reheat the crumble, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave it on high for 1-2 minutes.
• Serve the roasted rhubarb and vanilla crumble warm, with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.