Recipe: Rhubarb crumble
Dessert recipes with spices and herbs
July 11, 2010
 I could not find anywhere rhubarb and I was very curious to try it, so I bought some rhubarb Victoria seeds and grow it. Finally I could harvest some stems and try this delicious recipe.
Remember: rhubarb leaves are toxic, use only the stems.
Rhubarb should be harvested from the second year, but I was so curious that I use the few harvested stems for this recipe.
I recommend the site The Rhubarb Compendium with information, tips and recipes.
Rhubarb crumble
Ingredients
Makes two mini ramekins:
50g rhubarb stalks
2 tablespoons honey
25g oatmeal
25g almonds
25g walnuts
25g butter
2 teaspoons brown sugar
Directions
Cut rhubarb into 1 cm pieces.
Put rhubarb and honey into individual ramekins.
Mix oats, chopped almonds and walnuts and melted butter.
Put the mixture over the rhubarb and sprinkle with sugar-cane.
Bake in preheated 130° C (266 F) for 30 minutes.
Let cool before serving.
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