While spending some time in our backyard this weekend, I realized our rhubarb is thriving in this rainy-spring weather we’ve been having.
You know what that means….. Rhubarb Crumble!!
Here is how I make it. It’s one of those deserts that can be changed up, and really, you can’t screw up. Mine is a dairy-free version; if you make it with butter it’s that much tastier :)
4 c of chopped rhubarb (1 inch pieces, or so)
1/2 c sugar
2 Tbsp water
*1 oz of spiced rum
1/2 c flour
2 Tbsp vegan Becel (or butter)
1/2 c rolled oats
1/2 c brown sugar
1/2 c granola (I used Granola King…it’s my favourite!)
In a saucepan, heat the sugar, rhubarb, and water on medium heat. When it begins to boil continue simmering for approx. 5 minutes, or until the rhubarb is tender. *this is where I added in a bit of Rum, for flavour*
In a bowl, rub the flour and becel/butter together with your fingers, until its mixed together and flaky. Add the sugar, oats, and granola (you can add nuts and raisins too if you desire) and stir until blended.
In an oven safe dish, place the rhubarb mixture in first. Sprinkle the topping over it evenly, and bake at 350 degrees, for about 30 minutes. Cool, serve & enjoy!
Hooray for rhubarb! And for all of you non-gardeners out there…it truly is the easiest, fool-proof plant out there. You don’t have to do a thing to it, and it will generously produce for you year after year. Tart, versatile, yum!