Ruby red rhubarb and berries crumble

rhubarb
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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.

rhubarb
Ruby red rhubarb and berries crumble, the fruit compote has boiled over the crumble. The yellow colour of the crumble is due to the use of besan four.
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:
  1. 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. 
  2. Cut the rhubarb in 1-2 cm long pieces. Place in a large saucepan with the redberries, the sugar and the red wine.
  3. 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).
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. Cool a little before serving. You can also serve this at room temperature.

rhubarb