This is seriously the best crumble I have ever eaten. Why? It’s buttery (very important), it’s crunchy, it’s tangy, it’s sweet and most of all it’s oh so comforting. Seriously, this Rhubarb and Hazelnut Crumble (or Crunch as some people call it) is the best. crumble. ever.
… and I eat a lot of crumble.
There is a problem however, I have sat down here at my computer three times now for a total of an hour and a half, have started writing this blog post five times but I just keep coming up with nothing. A big fat nothing. Yes a whole lot of nothing…or some rambles that no one really wants to read. This is odd because this Rhubarb and Hazelnut Crumble is one of the best recipes I have ever come up, yup I’m putting it in the all time top five and it’s the best crumble I have ever tried. So my solution? Wine, of course. So now I am sitting down at my computer with a delicious glass of pinot noir. I’m not sure I’m any closer to getting a meaningful blog post out that puts into words this utterly delicious dessert but I’ve got wine so I’m cool about that.
They say the best things always happen by accident and that’s certainly what went down with the Rhubarb and Hazelnut Crumble. I went to make my usual go-to Tamarillo and Almond Crumble but I had no tamarillos, no apples or no almonds. My husband was away, it was raining outside and I really was not in the mood to pile everyone into the car to go to the supermarket but I needed crumble! It was one of those comfort food must have moments. Does anyone else get them or is that just me? Any how, I had some left over rhubarb, hazelnuts, some ginger and not much time (or patience) so out came the food processor and a few minutes later I had the best ever crumble! Satisfaction. Like I said, the best things always come from accidents, well I put far too much butter in because I just wanted to use up the end of a block I had in the fridge and the results were quite amazing – a topping that is a buttery, crunchy dream that perfectly contrasts the tangy, citrusy and slightly spicy oozy fruit. Add a scoop of vanilla ice cream and that’s what you call utter winter comfort food.
P.S. I have a confession. I may or may not have eaten this whole thing in two sittings (okay, let’s be honest, one and a half 80% was done and dusted in the first sitting).
Rhubarb and Hazelnut Crumble
- 2 small bunches of rhubarb approx. 500g/1lb
- 1/4 cup raw sugar
- 1 orange juice and zest
- 2 stems of stem ginger finely chopped, plus 1 Tbsp of syrup (see note)
- 2 tsp corn flour
- 1 Tbsp water
- 1 cup hazelnuts
- 1/2 cup brown sugar
- 1/3 cup wholemeal flour
- 1/2 cup rolled oats
- 1 tsp sea salt
- 100 g/3.5oz cold unsalted butter 1cm/ 1/2in cubes
Preheat oven to 190C/375F.
For the fruit:
Chop rhubarb into roughly 5cm/2in pieces. Place in a saucepan with raw sugar, orange juice and zest, and ginger and syrup. Cook for 2-3 minutes until the rhubarb is still firm but just starts to soften.
Mix together the cornflour and water in a small bowl then mix through the rhubarb.
Spoon into one 20cm (8in) pie dish (or 4 small ramekins or pie dishes). Set aside while you make the crumble.
For the crumble topping:
Roughly chop 1/3 cup of the hazelnuts and set aside.
Place the rest of the hazelnuts in a food processor with brown sugar, flour, rolled oats and salt. Pulse until the mixture resembles very coarse sand.
Add butter and pulse until it starts to clump.
Assemble and serve:
Sprinkle crumble over the rhubarb mixture and press to compact it a little.
Bake for 30-40 minutes (or 10-15 minutes if using smaller individual dishes) or until the topping is crisp and golden and the fruit is bubbling.
Delicious served with a scoop of vanilla ice-cream, whipped cream or natural yogurt.
Stem ginger can be bought in a jar in the Asian section of your supermarket. It looks a bit like a jar of preserved stems of peeled ginger in syrup. If you can’t find it, substitute with 1 1/2 Tbsp of finely chopped crystalline ginger.