With the advent of fresh rhubarb in many gardens around BC, many a mouth begins to water at the thought of the most beloved dessert to result from the vegetable – crumble. With a sweet, velvety filling and crumbly oatmeal topping glazed over from the bubbling sugar underneath, the tangy sharp sourness of the rhubarb is mellowed and perfected in this crumble to become an almost unearthly delight. Serve steaming with melting ice cream on a cool summer evening or chilled with a drizzle of cold whole milk for a refreshing treat on a sweltering day.
- 4 cups fresh rhubarb, scrubbed and chopped
- 2 tbl all-purpose flour
- 2 tsp lemon juice
- ½ tsp salt
- 1 cup white sugar
- 2 tsp vanilla
- ¾ cup vegan margarine, chilled and cut in to chunks
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp cinnamon
- Preheat the oven to 350 degrees Fahrenheit. Combine the ingredients for the filling together, tossing until the rhubarb is coated evenly with a thick, sauce appearing mixture.
- Combine oats, flour, sugar, salt, nutmeg, and cinnamon together in a separate bowl for the topping. Cut in the margarine until it becomes a crumbly appearing mixture.
- Pour the filling ingredients in to a square baking dish. Pat it down as much as possible, to get rid of air bubbles. Pour the topping evenly over the filling, pressing it down to make a flattened crust. Insert it in to the oven.
- Bake for 30 to 40 minutes, or until the filling mixture is bubbling around the sides and the top is a dark golden brown. Remove and let sit for 15 minutes before serving.