Best Rhubarb Crumble With Elder Flower Recipes

RHUBARB CRUMBLE

Steps:

• Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

GLENN'S RHUBARB CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
• Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
• Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.

RHUBARB CRUMBLE WITH ELDER FLOWER

Steps:

• Preheat the oven to 375 degrees. Trim the stalk ends and slice the rhubarb in one-inch pieces. Rinse them under cold running water and drain.
• Put the rhubarb pieces in an 8-inch to 10-inch glass or ceramic pie pan and sprinkle them with the sugar and the elder flower concentrate.
• Cut the butter into chunks and put them in a mixing bowl. Add the flour and the salt and work the butter into the flour as though you were making pastry. Sprinkle the mixture over the top of the rhubarb.
• Bake for 40 minutes or until the top is lightly brown. Allow to cook five minutes before serving.