RHUBARB AND RASPBERRY CRUMBLE
Looking for an easy-peasy dessert that’s bursting with flavour? Look no further than my rhubarb and raspberry crumble!
Rhubarb and Raspberry Crumble: A Delicious and Easy-Peasy Dessert
The crumble is a dessert that has become a basic in English cuisine and has been enjoyed all over the world. This quintessentially English dessert had been created during the Second World War when rationing was in place, and English women had to be creative with the limited ingredients they had. They came up with a simple yet delicious recipe that has stood the test of time. When I discovered this gorgeous dessert, I made a lot of different versions and this one combining rhubarb with raspberry is adored by all my family and friends…
Crumble: The Sweet Taste of Rationing Creativity
This dessert has a fascinating history that dates back to the Second World War when England was under strict rationing. English women had to come up with inventive ways to feed their families using the limited ingredients they had available. They soon realized that they could create a delicious dessert by combining rhubarb and raspberries with a crumbly topping made from flour, sugar, and margarine (nowadays, butter is used instead). The crumble proved to be so delicious that it has survived to the present day and is enjoyed all over the world.
The Fascinating History of Rhubarb
Rhubarb is more than just a tasty ingredient in desserts – it has a long and fascinating history that spans across centuries and continents.
A Russian Connection
Believe it or not, rhubarb has a Russian connection! It is native to southern Siberia and was first grown along the Rha River, which is now known as the Volga. The Russians were the ones who gave it its name, “rhubarb,” which comes from the word “rha” in their language.
A Medicinal Herb in Ancient China
The use of rhubarb as a medicinal herb, dates back over 5,000 years ago in ancient China. It was used to treat a variety of ailments, including digestive issues, fever, and inflammation. The Chinese believed that rhubarb had powerful healing properties and it was highly valued in traditional medicine.
Culinary Origins
The precise origin of culinary rhubarb is unknown, but it is believed that Rheum rhabarbarum and R. rhaponticum were grown in Europe before the 18th century. Rhubarb quickly gained popularity as a culinary ingredient, and by the 19th century, it had become a staple in British desserts.
Health Benefits
In addition to its delicious taste, rhubarb also boasts numerous health benefits. It is low in calories and high in fibre, making it a great addition to any healthy diet. It also contains vitamins C and K, as well as potassium, calcium, and magnesium.
A Perfect Blend of Tartness and Sweetness
So, if you’re looking to make a dessert that’s easy to prepare, then the Rhubarb and Raspberry Crumble is the perfect choice. This particular version is my daughter’s favourite and my signature dish. I love making it for her, especially when the rhubarb and raspberries are in season. However, if you can’t find fresh raspberries, don’t worry! This crumble is just as delicious if you decide to use frozen ones. Go ahead and give this easy-peasy dessert a try!
Rhubarb : a truly unique ingredient
Discover the delicious and healthy touch in these recipes :
Salmon with rhubarb en papillote or a rhubarb chicken curry!
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Happy cooking and bonne dégustation!
Sixtine ;)
RHUBARB AND RASPBERRY CRUMBLE
Ingredients
- 150 g raspberries frozen or fresh
- 150 g flour
- 400 g rhubarb diced
- 2 tbsp vanilla sugar
- 100 g melted butter + some for the pan
- 50 g brown caster sugar
Instructions
- Preheat your oven to 200 °C.
- In a pan, sizzle the rhubarb in a little bit of butter for 2 minutes.
- Sprinkle the vanilla sugar on the rhubarb and cook for a further 5 minutes.
- In a bowl, combine the flour, the butter and sugar.
- Grease and line a rectangular tin.
- Spread the rhubarb evenly in the tin with the raspberries.
- Sprinkle over the crumble mixture.
- Bake in the oven for 30 minutes.
