Perfect for a light summer dessert, not too sweet! We love it over ice cream, served with fresh cream and other berries, in yoghurt, with crumble on top or baked up in a tart shell!
We LOVE anything with rhubarb and it happened to be Zoe's favourite so we thought it would be fun to create something we could ship and share with you!
ZOE FORD'S RHUBARB CRUMBLE RECIPE
1 jar of roasted rhubarb
2 cups strawberries, if desired (toss in 1 tsp corn starch before adding)
3/4 cups all-purpose flour
1/4 cup plus 2 tbsp cup light-brown sugar
2 1/2 tbsp granulated sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
3/4 stick unsalted butter, room temperature (6 tbsp or 1/3 of a cup plus 1 tbsp)
*Add in chopped nuts if you'd like or grated orange zest or anything else you love!
Preheat the oven to 350 F. Place the rhubarb in a small baking pan and set aside. Place the flour, sugars, salt and cinnamon in a medium bowl and stir together. Add in the butter and stir though with a fork until crumbs form. place crumbs all over the top of the rhubarb (and other fruits if desired) and bake, uncovered until golden brown, about 18 minutes. Serve with ice cream or whipped cream!
*Available for 7 days
Ingredients: Sugar, Water, "Canadian Red" Rhubarb, Vanilla
2 cups, 500 g