- 400 g rhubarb, cut into 1 cm pieces
- 100 g cane sugar
- 1 vanilla pod, seeds scraped out
- 1 tbsp corn starch
- 60 g rolled oats (approx. 200 ml)
- 60 g plain flour (approx. 100 ml)
- 3 tbsp cane sugar
- 100 g cold lurpak butter
Rhubarbs are the summery sweets that you can use for almost everything – both in the sweet and savoury kitchens. Treat yourself with this rhubarb crumble recipe with oats that will trickle your tastebuds with both sourish rhubarbs and sweet, crunchy oats. We have added corn starch to the recipe to make it denser while still maintaining that juicy feeling of the rhubarbs.
Use this recipe to find out how to make rhubarb crumble and how to adjust it to your preferences. You can always add more ingredients and flavoury treats to this easy rhubarb crumble recipe to get a new experience every time you make it.
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The oatmeal in this rhubarb crumble recipe is perfect for giving that crunch and sweet feeling that complements the sourish rhubarbs so perfectly. But there is no rule as to what rhubarb crumble ingredients you must use. Experiment a bit with the recipe to find the perfect combination of flavours to your liking.
You can add almonds to the oatmeal crumble to give an extra crunchy feeling. Ginger and vanilla are also perfect additions to your rhubarb crumble recipe depending on how sweet or savoury you like it.
Balance the sourish rhubarb with sugar and sweet vanilla if you like a sugary dessert and leave out a bit of sugar if you want it sourer. But be sure to not make it too sour – because of the low levels of oxalic acid in the rhubarbs, you will feel it on your teeth and have a hard time enjoying it if you leave out too much sweetness.
If you want to make the rhubarb crumble recipe a bit easier, you can use Lurpak® mini blocks. Then the butter is ready to use without you having to do anything else than unwrapping it and putting it in the batter. To balance out the sweet and sour, you can use Lurpak® slightly salted butter, which is also the type used in the mini blocks.
The rhubarb crumble with oats is not always enough on itself. You need to use the right topping as the "cherry on top" of your already delicious crumble. You can either use a sour crème fraiche to balance the sweet crumble, especially if you add vanilla to the rhubarbs, or a cool whipped cream. If you go for the sweeter option with whipped cream, you can add a splash of vanilla to make it even sweeter.
Drizzle almond flakes on top of the crème fraiche or whipped cream or chop up some hard caramel or pecan nuts to make it more crunchy.
Feeling the urge to dive right into making this rhubarb crumble with oats, but you still have a few questions? Don't worry – we've got you covered. Read a bit about using a rhubarb crumble recipe and rhubarbs in general and get ready to bake!
The nutritional facts differ from one recipe to another. However, depending on how big a piece you choose to indulge in, you should expect around 250 calories per serving. You can calculate the specific number of calories by calculating all ingredients and then weighing your piece of delicious rhubarb crumble before eating it.
If you are left with a whole dish just for yourself because you suddenly felt a craving for rhubarb crumble with no guests on the way, you do not have to worry. You can store it in the fridge for about four days and reheat it in the oven or microwave – or even freeze it.
Expecting guests but you know that you will not have the time to make your delicious rhubarb crumble with oats? You can make it in advance. A rhubarb crumble is perfect for freezing. Make it a few weeks before your guests arrive, let it cool, and wrap it in freezer-safe packaging. You simply put it in the freezer and store it there for up to three months. Thaw it overnight in the fridge and reheat it for your guests in the oven to make the crumble crunchy and delicious again.
It is a myth that you are not allowed to eat rhubarbs during pregnancy. You should not eat rhubarb leaves since they contain high levels of oxalic acid, but there is no harm in eating the stems. The stems are the part of the rhubarb that you use for baking and cooking, so you can easily indulge in the sweet and sour vegetable without hurting your baby.