Maceration is explained – cooking without heat – in the video. The addition of lemon and ginger just enhances the rhubarb to another level.
The crumble mix is different as well, thanks to the addition of almonds. Almonds complement the rhubarb and ginger surprisingly well
Whether you’re buying the wonderful, tender, Yorkshire forced pink stems between Late December and the end of March, or the field-grown between April and September; this recipe is a lovely little de-constructed version of the whole baked crumble.
Ingredients for Rhubarb & Almond Crumble
For the filling for Rhubarb & Almond Crumble:
- 8 sticks rhubarb, cut into lengths of about 8cm
- 6 tbsp caster sugar
- 2 tsp grated ginger
- Zest of 2 lemons
For the crumble topping for Rhubarb & Almond Crumble:
- 110g/4oz unsalted butter, chilled and cut into cubes
- 110g/4oz Demerara sugar
- 110g/4oz plain flour
- 105g/2oz ground almonds
- 105g/2oz flaked almonds
Method for Rhubarb & Almond Crumble:
- Pre-heat the oven to 170˚C. Place the first 4 ingredients in a non-reactive saucepan, covered with a lid and leave to macerate for about half an hour.
- Meanwhile prepare the crumble topping: place all the crumble topping ingredients, except for the flaked almonds in a food processor and pulse until combined and formed into crumbs. Spread the crumble onto a baking sheet and add the flaked almonds, mixing in well.
- Once the rhubarb has macerated, bring to a simmer on the hob over a medium heat and then transfer, lid on, to the oven and bake for 10-12 minutes.
- 7 minutes before the rhubarb is ready, place the crumble topping in the oven.
Divide the rhubarb between 4 warmed plates, spoon over, and around a little of the pan juices. Top with the baked crumble topping, and serve with a scoop of vanilla ice cream.