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Weekend Recipe: Warm Rhubarb and Vanilla Crumble

Weekend Recipe: Warm Rhubarb and Vanilla Crumble
From TIME - January 11, 2018

I absolutely love anything that is made with rhubarb, which is why I featured it heavily in my cookbook Healthy Baking. The magnificent tart flavor just dances on the taste buds, and makes the perfect comfort food.

Rhubarb on its own marries perfectly with orange and vanilla aromatics and the best way of including it in baking recipes is to roast it first so that it keeps its shape, color and distinctive flavor. All you need is a drizzle of orange juice, vanilla extract and a small splash of maple syrup before placing the brightly-colored vegetable in the oven. I find that many people over sweeten their rhubarb recipes in an effort to counteract its natural taste, but all you really need are a few spoonfuls of maple syrup to create the perfect balance of tart and sweet.

While the rhubarb is roasting, I start the oatmeal-based crumble, which will add a crunch similar to graham crackers to the crust. The crimson color of the rhubarb is enhanced by gently folding through a handful of raspberries that I lightly smash with the back of a fork. I serve my rhubarb crumble with thick Greek-style yogurt, coconut yogurt or mascarpone. Leftovers can be devoured for breakfast the following morning.

WHATS GREAT ABOUT IT

Rhubarb contains vitamins C and K, and both rhubarb and oats contain fiber, which supports digestive health.

INGREDIENTS:

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