Tuesday, October 05, 2010

Rhubarb Crumble Slice

My last bunch of rhubarb was quite enormous and while some of it went to make the Rhubarb and Apple Chutney, more than half of it lay unused.

Now it would have been very simple to make some sort of rhubarb crumble but there's a recipe I've been meaning to try out - this jammy oaty biscuit. I've played around with it a little - made my own rhubarb jam using the same technique found in the chutney and upped the crumble nature of the dish to create this Rhubarb Crumble Slice - consider it as a crumble you can hold in your hand!

Rhubarb Crumble Slice© by Haalo

Rhubarb Crumble Slice

Rhubarb Jam
rhubarb, cut into bite sized pieces
brown sugar
splash of water

90 grams brown sugar
140 grams self-raising flour
150 grams softened butter, cut into dice
200 grams porridge oats
50 grams flaked almonds

Make the Rhubarb Jam:
There's no real measurements as rhubarb does vary in sharpness so sugar should be added to taste - begin with a couple of spoonfuls and taste along the way. This isn't a jam in the traditional sense so it should be used quite quickly.

Place the prepared rhubarb, brown sugar and a tablespoon of water in a pot over a medium heat. Stir until the sugar has dissolved and cook gently until the rhubarb starts to break down. The final product should have some texture with soft pieces of rhubarb intermingled through the jam.

Let it cool before using in the recipe.

Rhubarb Jam© by Haalo

Make the base:

Sift the flour and brown sugar together into a bowl. Tumble in the diced butter and then using your hands, rub this into the mixture. Add in the rolled oats and gently massage them through the mix until evenly distributed.

At this point I weighed the mixture - it came in around 500 grams, so I set aside 200 grams for the topping.

Line a shallow 20x30cm (8x12 inches) tin with baking paper. Place the remainder of the mixture into the tin and press it down to form a smooth, even base.

Cover this generously with the rhubarb jam - naturally you can use whatever jam you have on hand.

To the base you've set aside, add the flaked almonds - very carefully disperse these through the mixture.

Gently scatter this over the jam to cover completely - only very gently pat it down.

Rhubarb Crumble Slice© by Haalo

Bake in a preheated 180°C oven until golden and cooked through - around 20 to 35 minutes. Let it cool in the tin before slicing.

Rhubarb Crumble Slice© by Haalo

It has that great combination of buttery shortness, the crunch of toasted almonds and the goodness of oats with that layer of that slightly sweet-tart rhubarb jam and really, it is just a wonderful companion for a late afternoon tea or coffee.


  1. Mmmm...Looks yummy and sounds interesting!

  2. I like the idea of a Rhubarb Crumble slice, as then I can eat it whenever I fancy, and not just as a serious desert!

  3. I love crumble and I have been looking for more ways to make crumble into different things. A slice would be perfect!

  4. just made it, I doubled the quantity, as I've made two jams recently and I wanted to try them both, a damson one and an elderberry, blackberry and crabapple one. I also added coconut and lemon zest in the crumble. Scrummy:) Thanks Haalo!

  5. that's a beautiful looking slice. i love rhubarb.

  6. First time here, loving it, gorgeous pic and wonderful slice of rhubarb crumb, just wanna one piece of it :)

  7. It's very delish Nancy!

    Thanks Sue - crumbles are too good to leave just for dessert!

    Look forward to seeing your experiments Celeste!

    Wow Heart, that sounds really wonderful, I wish I could taste them!

    Thanks Limecake!

    Welcome Ananda and thanks!

  8. Just made this and it was great!

    I added a couple of teaspoons of ginger to the base and I think it worked well. Also... serve with cream!


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