Glenn’s Rhubarb Crumble: A Family Favorite Recipe

There’s something undeniably comforting about a warm, bubbling crumble, especially when it features the tart, vibrant flavor of rhubarb. This recipe, affectionately known as Glenn’s Rhubarb Crumble, has been a family favorite for years. It’s simple, delicious, and the perfect way to celebrate the rhubarb season. Passed down through generations, it’s a testament to how the best recipes are often the most straightforward.

This isn’t just a rhubarb crumble recipe; it’s a memory maker. Every bite evokes feelings of home, family gatherings, and the sweet-tart joy of simple pleasures. The combination of the tangy rhubarb filling and the buttery, crumbly topping is simply irresistible.

## Why This Rhubarb Crumble is Special

* **Simple Ingredients:** You probably already have most of the ingredients in your pantry.
* **Easy to Make:** The recipe is straightforward and doesn’t require any special skills or equipment.
* **Delicious Flavor:** The balance of tart rhubarb and sweet crumble is perfectly balanced.
* **Versatile:** Serve it warm with ice cream, custard, or whipped cream, or enjoy it cold the next day.
* **Family Favorite:** This recipe has been a hit with family and friends for years, and it’s sure to become a favorite in your home too.

## Ingredients You’ll Need

Here’s what you’ll need to create this delightful rhubarb crumble:

**For the Rhubarb Filling:**

* 4 cups fresh rhubarb, chopped (about 1 pound)
* ¾ cup granulated sugar (adjust to taste depending on the tartness of your rhubarb)
* 2 tablespoons all-purpose flour
* 1 teaspoon ground ginger (optional, but adds a lovely warmth)
* 1 tablespoon water (if needed, depending on rhubarb’s moisture content)

**For the Crumble Topping:**

* 1 cup all-purpose flour
* ½ cup rolled oats (old-fashioned or quick-cooking)
* ½ cup granulated sugar
* ½ cup brown sugar, packed
* ½ teaspoon ground cinnamon
* ½ cup (1 stick) cold unsalted butter, cut into cubes

## Step-by-Step Instructions

Follow these simple steps to create Glenn’s Rhubarb Crumble:

**1. Prepare the Rhubarb Filling:**

* Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or a 9-inch pie plate. A slightly deeper dish is preferable to avoid bubbling over.
* Wash the rhubarb stalks thoroughly and trim off the leaves (rhubarb leaves are poisonous and should not be consumed). Chop the rhubarb into ½-inch to 1-inch pieces. The size doesn’t need to be exact; just aim for relatively uniform pieces for even cooking.
* In a large bowl, combine the chopped rhubarb, granulated sugar, all-purpose flour, and ground ginger (if using). Gently toss everything together until the rhubarb is evenly coated. The sugar will draw out some of the moisture from the rhubarb, creating a slightly syrupy mixture. If the rhubarb seems particularly dry, you can add a tablespoon of water to help it along.
* Pour the rhubarb mixture into the prepared baking dish, spreading it out evenly.

**2. Make the Crumble Topping:**

* In a separate large bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, and ground cinnamon. Whisk the dry ingredients together until they are well combined. This ensures that the flavors are evenly distributed throughout the crumble topping.
* Add the cold, cubed butter to the bowl. Using a pastry blender, your fingertips, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the flour mixture, creating small, pea-sized clumps. This is what gives the crumble its signature texture. If you’re using your fingertips, work quickly to prevent the butter from melting.
* Alternatively, you can pulse the dry ingredients and butter in a food processor until the mixture resembles coarse crumbs. Be careful not to over-process, as this can result in a tough crumble topping.

**3. Assemble and Bake the Crumble:**

* Sprinkle the crumble topping evenly over the rhubarb filling in the baking dish. Make sure to cover the entire surface of the rhubarb mixture to prevent it from drying out during baking. Gently press the crumble topping down slightly to help it adhere to the filling.
* Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling. The exact baking time may vary depending on your oven, so keep an eye on the crumble and adjust the time accordingly. If the topping starts to brown too quickly, you can loosely cover the baking dish with aluminum foil for the last 10-15 minutes of baking.
* Remove the crumble from the oven and let it cool slightly before serving. This allows the filling to thicken and the flavors to meld together. Be careful when handling the baking dish, as it will be very hot.

**4. Serve and Enjoy:**

* Serve the warm rhubarb crumble on its own, or with a scoop of vanilla ice cream, a dollop of whipped cream, or a generous helping of custard. The contrast of the warm crumble and the cold ice cream is simply divine. You can also drizzle the crumble with a little bit of honey or maple syrup for extra sweetness.
* Leftover rhubarb crumble can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

## Tips for the Perfect Rhubarb Crumble

* **Use Fresh Rhubarb:** While you can use frozen rhubarb in a pinch, fresh rhubarb will give you the best flavor and texture. Look for firm, crisp stalks with a vibrant pink or red color. Avoid stalks that are wilted or mushy.
* **Adjust the Sweetness:** Rhubarb can be quite tart, so adjust the amount of sugar in the filling to your liking. If you prefer a sweeter crumble, add a little more sugar. If you prefer a tarter crumble, reduce the amount of sugar.
* **Don’t Overcrowd the Pan:** Make sure to use a baking dish that is large enough to hold all of the rhubarb filling and crumble topping without overflowing. A 9-inch square baking dish or a 9-inch pie plate is ideal.
* **Use Cold Butter:** Cold butter is essential for creating a crumbly topping. The cold butter will create pockets of air in the dough, which will result in a light and flaky texture. If the butter is too soft, the crumble topping will be greasy and dense.
* **Don’t Overmix the Crumble Topping:** Overmixing the crumble topping will develop the gluten in the flour, resulting in a tough topping. Mix the ingredients just until they are combined and the mixture resembles coarse crumbs.
* **Let it Cool Slightly:** Letting the crumble cool slightly before serving allows the filling to thicken and the flavors to meld together. It also prevents you from burning your mouth on the hot filling.

## Variations and Additions

While this classic rhubarb crumble is delicious on its own, you can easily customize it to suit your taste preferences. Here are a few ideas:

* **Add Other Fruits:** Combine rhubarb with other fruits such as strawberries, raspberries, blueberries, or apples. The addition of other fruits will add complexity and sweetness to the crumble.
* **Use Different Spices:** Experiment with different spices such as cardamom, nutmeg, or allspice. These spices will add warmth and depth of flavor to the crumble.
* **Add Nuts:** Add chopped nuts such as almonds, walnuts, or pecans to the crumble topping for extra crunch and flavor.
* **Use Different Flours:** Substitute some of the all-purpose flour with whole wheat flour or almond flour for a healthier twist.
* **Add Lemon Zest:** Add lemon zest to the rhubarb filling or the crumble topping for a bright, citrusy flavor.
* **Ginger Snap Crumble:** Crush ginger snap cookies and add them to the crumble topping for a spicy and flavorful twist.

## Serving Suggestions

Glenn’s Rhubarb Crumble is delicious on its own, but it’s even better when served with a complementary accompaniment. Here are a few serving suggestions:

* **Vanilla Ice Cream:** The classic pairing of warm crumble and cold ice cream is always a winner. The vanilla ice cream provides a creamy contrast to the tart rhubarb filling.
* **Whipped Cream:** A dollop of freshly whipped cream adds a light and airy touch to the crumble.
* **Custard:** A creamy custard sauce complements the rhubarb filling beautifully.
* **Yogurt:** For a healthier option, serve the crumble with a dollop of Greek yogurt.
* **Honey or Maple Syrup:** Drizzle the crumble with a little bit of honey or maple syrup for extra sweetness.

## Rhubarb: A Springtime Treat

Rhubarb is a perennial plant that is often mistaken for a fruit, but it is actually a vegetable. It is known for its tart, slightly acidic flavor and its vibrant pink or red stalks. Rhubarb is typically harvested in the spring and early summer, and it is a popular ingredient in pies, crumbles, jams, and other desserts.

Rhubarb is a good source of vitamin K, vitamin C, and fiber. It also contains antioxidants, which can help protect against cell damage.

**Important Note:** Only the stalks of the rhubarb plant are edible. The leaves contain oxalic acid, which is poisonous and should not be consumed. Always discard the leaves before preparing rhubarb.

## Glenn’s Rhubarb Crumble Recipe

Here’s the complete recipe for Glenn’s Rhubarb Crumble:

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 35-45 minutes

**Ingredients:**

**For the Rhubarb Filling:**

* 4 cups fresh rhubarb, chopped (about 1 pound)
* ¾ cup granulated sugar (adjust to taste)
* 2 tablespoons all-purpose flour
* 1 teaspoon ground ginger (optional)
* 1 tablespoon water (if needed)

**For the Crumble Topping:**

* 1 cup all-purpose flour
* ½ cup rolled oats
* ½ cup granulated sugar
* ½ cup brown sugar, packed
* ½ teaspoon ground cinnamon
* ½ cup (1 stick) cold unsalted butter, cut into cubes

**Equipment:**

* 9-inch square baking dish or 9-inch pie plate
* Large mixing bowls
* Pastry blender or two knives (or food processor)

**Instructions:**

1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking dish or pie plate.
2. Prepare the rhubarb filling: In a large bowl, combine chopped rhubarb, granulated sugar, all-purpose flour, and ground ginger (if using). Toss gently to coat. Add water if needed.
3. Pour rhubarb mixture into the prepared baking dish, spreading evenly.
4. Make the crumble topping: In a separate large bowl, combine all-purpose flour, rolled oats, granulated sugar, brown sugar, and ground cinnamon. Whisk to combine.
5. Cut in cold butter using a pastry blender, fingertips, or two knives until mixture resembles coarse crumbs. Alternatively, pulse in a food processor.
6. Sprinkle crumble topping evenly over the rhubarb filling.
7. Bake for 35-45 minutes, or until topping is golden brown and rhubarb filling is bubbling. If the topping browns too quickly, cover loosely with foil for the last 10-15 minutes.
8. Remove from oven and let cool slightly before serving.
9. Serve warm with ice cream, whipped cream, or custard.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on serving size and additions)
* Fat: 15-20g
* Carbohydrates: 50-60g
* Protein: 4-6g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

Glenn’s Rhubarb Crumble is more than just a dessert; it’s a taste of home. This simple recipe is easy to make and always a crowd-pleaser. Whether you’re celebrating the arrival of spring or simply craving a comforting treat, this rhubarb crumble is sure to hit the spot. So gather your ingredients, preheat your oven, and get ready to enjoy a slice of warm, delicious goodness. Don’t forget the ice cream! Enjoy!