Savoury rhubarb crumble

    1 hour 30 min

    In this unusual recipe rhubarb is used in a savoury way rather than sweet. After all, rhubarb is botanically a vegetable! You can serve this as a starter or a vegetarian main dish.

    4 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 red onion, minced
    • 1kg rhubarb, diced
    • 2 vegetable stock cubes
    • 3 tablespoons caster sugar
    • 1 pinch ground black pepper
    • 100g plain flour
    • 50g ground hazelnuts
    • 100g salted butter
    • 75g Parmesan cheese, grated

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Heat the olive oil in a frying pan and cook and stir the onion until translucent and golden, about 3 minutes. Stir in the rhubarb, stock cubes, caster sugar, pepper, and about 100ml water. Simmer until the rhubarb is tender, about 10 minutes.
    3. Mix the flour, ground hazelnuts, butter and grated Parmesan cheese with a fork until crumbly. Pour the stewed rhubarb into the bottom of a baking dish, and cover with the crumble.
    4. Bake in the preheated oven until golden, about 45 minutes.

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