This ruby red rhubarb and berries crumble is rich in taste. I find it comforting but not in the sense of heavy food. The colour of it is amazing, you can’t wait to put your spoon into it!
Here I have access to red rhubarb, you can do it with green rhubarb, the colour will be a bit different. You can choose not to do a crumble and just keep the compote to have as-is with a biscuit or at breakfast.
Ingredients:
For the red ruby rhubarb and berries compote:
- 500 g of rhubarb (1 bunch)
- 300 g of mixed frozen berries
- 150 g of white sugar
- 200 ml of red wine
For the crumble top:
- 75 g of very soft butter (or 1/2 melted butter)
- 150 g of flour. You can use gluten-free flour. In the photo, I have used besan flour (chickpea flour)
- 75 g of caster sugar
- 75 g of walnut, crushed in your hand
- 25 g of pistachios
Method:
- Peel the rhubarb and wash the stalls.
Tip: peeling rhubarb consists in cutting the leaf off, then the bottom bit (the thick end). With the bottom bit will come some of the rhubarb skin in the form of a long string of “skin”. Pull till it comes off. - Cut the rhubarb in 1-2 cm long pieces. Place in a large saucepan with the redberries, the sugar and the red wine.
- Cook with a lid on high heat until it reaches a boil then reduce the heat to medium to get a simmer and cook until the rhubarb is tender (about 20 minutes).
- You can choose to leave the compote as it is or blend it partially (or fully). I like to blend it a little bit with a blending stick. Keep on the stove a little longer if you wish to reduce the juices further.
- Now for the crumble: mix together the very soft butter, flour, sugar, walnuts and pistachios. Rub between your hands until you get a sandy to gravelly texture.
- You are now ready to put together the crumble. Preheat the oven to 180°C. Use an oven-proof dish and pour in it 4-5 cm thick of the red ruby rhubarb and berries compote. Cover with the crumble mix
- Cook for half an hour or until the topping of the crumble has reached a brown colour. The liquid may come over the crumble, that’s fine.
- Cool a little before serving. You can also serve this at room temperature.