Liechtensteiner Rhubarb Crumble

👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a baking dish (approx. 20x20 cm or similar).

   💡 Tip: A ceramic or glass dish works well for crumbles.
2. 2

   In a bowl, combine the chopped rhubarb with 150g granulated sugar. Let it sit for about 15-20 minutes to release some juice.

   💡 Tip: This maceration helps to soften the rhubarb and reduce its tartness.
3. 3

   In a separate bowl, combine the flour, rolled oats, 75g brown sugar, cinnamon, and salt.

4. 4

   Add the cold, cubed butter to the dry ingredients. Rub the butter into the flour mixture with your fingertips until it resembles coarse breadcrumbs.

   💡 Tip: Work quickly to keep the butter cold; the mixture should have some larger clumps.
5. 5

   Pour the rhubarb mixture (including any released juice) into the prepared baking dish.

6. 6

   Evenly scatter the crumble topping over the rhubarb.

   💡 Tip: Ensure the entire surface is covered.
7. 7

   Bake for 30-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges.

   💡 Tip: Baking time may vary depending on your oven and dish.
8. 8

   Let the crumble cool slightly before serving. It's best served warm.

   💡 Tip: Serve with vanilla ice cream, custard, or a dollop of whipped cream.

💡 Pro Tips

• ✓Taste the rhubarb before adding sugar; if it's very tart, you might need a little more sugar.
• ✓For a nuttier crumble, add 50g of chopped nuts (like almonds or walnuts) to the topping mixture.
• ✓Leftover crumble can be stored in an airtight container at room temperature for 2-3 days.

🔄 Variations

• Add a few strawberries or raspberries to the rhubarb for extra flavor.
• Incorporate a tablespoon of lemon juice into the rhubarb mixture for added brightness.
• Use a mix of brown and white sugar in the crumble topping for a deeper flavor.