Wednesday, May 25, 2011

Harvested Rhubarb and A Rhubarb Berry Crumble

[All Photos - The Grower's Daughter]

My rhubarb seems to just be exploding this year, which is probably due to all the rain we've been getting.

I am not complaining though! I love fresh Strawberry Rhubarb Pie, Stewed Rhubarb over Custard, and my latest making; Rhubarb Berry Crumble! I've been trying to freeze as much as I can, so I can enjoy this lovely seasonal treat all year long.

Here is the easiest recipe for Rhubarb Berry Crumble. It's paired perfectly with some vanilla icecream, making it a lovely early summer dessert.

Rhubarb Berry Crumble

Preheat oven to 350 degrees.

For the Fruit Filling:
In a medium saucepan, bring a pint of blackberries and raspberries, as well as about 5 cups of chopped and cleaned rhubarb, with 1 cup of sugar to a boil. Add 1 tsp. cinnamon, if desired, and continue stirring occasionally until everything is stewed nicely. About 20 minutes. If the mixture seems a bit runny, I mix 1 tsp. clear gel with about 1/8 cup of cold water and whisk in to thicken.

While stewing the fruit, hand mix the following ingredients for the Crumble in a large bowl:
2 cups flour
1 cup rolled oats
3/4 cup light brown sugar, packed
2 sticks of butter, softened

Mix everything thoroughly with hands together, similarly to how you would cut in butter when making pastry. Crumble should stick together when compact, but break apart easily when dropped. Add a bit more flour or butter if the consistency is either too moist, or too dry.

Next, take an 8" x 11" pan and sprinkle half of the crumble mixture in the bottom. Pour fruit over layer, and add the remaining crumble to the top, one handful at a time to give it a nice crumbly look. Bake uncovered for about 30 minutes, or until nicely golden brown on top, and remove. Serve warm over vanilla icecream.


Stalks should be between 1 1/2" and 2 1/2" in thickness, firm, and a nice dark pink in colour. Harvesting season is between late spring through summer.

I've learned that when picking the rhubarb, it's important not to cut the stalks off with a knife, but rather grip them near the base, wiggle a bit and gently pull them from the main plant. They easily break off and apparently it's best for the plant.

The crumble looks so gorgeous when served up in vintage Hall custard dishes and pretty silver plated spoons.


  1. We love rhubarb...just got some from the farmers market. Will have to try! Just found you and am going to follow. Caroline

  2. That recipe and your photos are stunning..I thought you guys were getting all the nice weather in Canada..spring hasn't even come to the Okanagan wine valley. we barely have bud break happening in the vineyards...good thing that rhubarb heralds spring, or we might of missed it all together!

  3. Yum Maria!! I love making my rhubarb streusal muffins! Sadly I have no rhubarb plants at my new house... :( and no gardens yet, the previous owner didn't like to garden. Can't wait to try your recipe!!

  4. This looks very delicious Maria!
    Have a happy happy Monday, off to read some of your past posts .. xx

  5. Just found your blog and love everything I see! I recently did a post on rhubarb because I love it! A new follower. I'm browsing your archives!

  6. Maria I was never really a pie person but I really want to try following this recipe. Anything that has strawberries in it is usually gone.


Thanks for leaving your comments! I always love reading them. - Maria