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Savoury rhubarb crumble recipe

Savoury rhubarb crumble recipe

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  • Vegetable side dishes

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

IngredientsServes: 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

MethodPrep: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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7 Savory Rhubarb Recipes You Need To Try

Change up your rhubarb game by making something that&aposs not too sweet — something beyond the classic crisp, crumble or pie.

If you don&apost like sugary syrupy rhubarb recipes, then this is your salsa. Refrigerate this at least 3 hours to let the flavors blend, even better if you let it sit overnight.

The warm rhubarb dressing makes a beautiful topping in this tangy wilted spinach salad.

This pork tenderloin dish brightens when accompanied by tart chutney. Make extra and spoon it over juicy slices of roasted meats, or over crackers and goat cheese.

Call this one cool chutney&aposs cousin. It&aposs brimming with warm spices like nutmeg, cloves and cinnamon, bringing a wonderful depth to roasted chicken, but it can also go sweet when drizzled over ice cream.

An elegant side that begs to be served alongside grilled salmon, seared duck breast or holiday ham.

Throw the fruit, sugar, and water in a bowl, boil, and then simmer. This recipe makes syrup for 2, so scale the recipe to make a larger batch. Store in an airtight container for up to a week. Yes, it&aposs on the sweeter side, but the rhubarb still adds a tart balance.

Baste it on ribs, chicken or turkey burgers and you&aposve got a new family fave, promise!

Need more rhubarb inspiration? Check out our collection of Rhubarb Recipes.

The Rhubarb Fool


In the UK we think of rhubarb as exclusively a sweet ingredient but there is a tradition in Scandinavia of serving a tart rhubarb sauce with pork (as we do with apple sauce) and it’s used in eastern cookery as a means of flavouring and tenderising meat.

Recipe for Qorma-e-rawash (rhubarb stew)

A traditional Afghan recipe from Helen Saberi’s “Afghan Food & Cookery”. She writes ” Rhubarb is considered a ‘cold’ food and is used medicinally as it is considered good for cleansing the blood and purifying the system.”

3 medium onions, finely chopped
6 tablespoons vegetable oil
1 and 1/2 lb boneless lamb, cut into 1 inch cubes
1 tablespoon tomato purée
1/2 cup (4 fl oz) water
1 teaspoon char masala (a mixture similar to the more familiar Indian garam masala of ground spices including 4 of the following: cinnamon, cloves, cumin, black cardamom seeds, black pepper, coriander seeds, green cardamom seeds)
salt and black pepper
1 lb rhubarb
small bunch fresh coriander or mint, finely chopped

Fry the onions in the vegetable oil over medium heat until soft and golden brown. Add the meat and continue frying until brown. Stir in the tomato purée and fry for a minute or two. Add the water, char masala, salt and pepper and bring to the boil. Turn down the heat and simmer until the meat is cooked.

Meanwhile wash the rhubarb and cut into 2 inch lengths. Boil in a small amount of water until soft but not disintegrating.

Just before serving, drain the rhubarb and place over the top of the qorma. Garnish with the chopped herbs.

Serve with chalau (Afghan pilau rice).

Recipe for raw rhubarb, cucumber and mint salad

I tend to visit London on the train these days and, if there’s time, en route to Euston Station I make a small detour to Ottolenghi in Islington to pick up a box of salads to eat on the journey home. I was recently delighted and surprised to find a salad perked up with thin rounds of raw rhubarb. I don’t have the exact recipe for that particular salad, but here’s a similar idea from Paula Wolfert’s “The Slow Mediterranean Kitchen”.

2 rhubarb stalks, ideally young and pink
1 medium cucumber, peeled
1 tbsp fine sea salt
2 handfuls rocket and/or baby spinach
juice of 1/2 lemon
1/2 cup shredded mint leaves

1. Using a mandoline or sharp knife, cut the rhubarb slightly on the diagonal into very thin slices. Repeat with the peeled cucumber.

2. Toss the rhubarb and cucumber with the salt and let stand for 10 minutes, rinse and drain.

3. In a salad bowl, toss the rhubarb and cucumber with the rocket/spinach. Drizzle with lemon juice. Scatter the mint leaves on top and serve.

Rhubarb salsa

Once you start thinking about rhubarb as a savoury ingredient, the sky’s the limit – who’d have though of turning rhubarb into a salsa to perk up fried fish or meat?. The recipe idea comes from the New York Times where it was paired with chicken liver tacos.

1½ cups rhubarb in 1/4 inch dice (about 2 medium stalks)
1/3 cup finely minced spring onions
1 medium hot green pepper, seeded and finely shredded
1/2 cup pickled cocktail onions, halved
2 tsp. honey
3 tbsp. cider vinegar
sea salt
pinch cayenne pepper

Prepare a medium bowl of iced water and set aside. Fill a large saucepan with water and bring to a boil. Blanch for 10 seconds, then scoop out with a slotted spoon and refresh in the iced water to preserve colour and texture. Drain and dry and transfer to a medium bowl. Add the spring onions, pickled onions and shredded pepper. Mix the honey with 1 tbsp of the vinegar. Add to the bowl and season with salt and cayenne pepper.

Medallions of pork with rhubarb salsa

A recipe from the sheet handed out by Mrs Oldroyd at the end of the Yorkshire rhubarb tour. Original provenance unknown but I think this was the result of a challenge issued to local chefs to come up with some new ideas for rhubarb. A salsa implies crunchy raw chopped ingredients to me so I would probably call this rhubarb accompaniment a sauce or a chutney rather than a salsa but that’s just me.

The idea of acidic fruit with meat is a good one – think pork and apple sauce – so why not rhubarb?

Piece of pork loin big enough to cut into 8 medallions (2 per person)
Alternatively you could use 4 larger pork steaks
Seasoned flour
1/2 oz butter and 1 tablespoon light olive oil

8oz forced rhubarb (original recipe suggests Winter Gourmet variety)
2 fl oz white wine
2 rounded dessertspoons redcurrant jelly
2 heaped dessertspoons crème fraîche
1 teaspoon sugar
pinch salt
1 teaspoon balsamic vinegar
1/4 teaspoon ground nutmeg

Begin by making the salsa. Wash the rhubarb and cut into small pieces. Place in a saucepan with the wine and cook until tender. Cool, then purée using a food processor or fine sieve.

Gently melt the redcurrant jelly in a saucepan. Add the rhubarb purée together with the remaining salsa ingredients. Mix well, taste and adjust seasoning if necessary. Cover and set aside.

Now prepare the pork. Trim the meat of excess fat and slice across the grain into 8 oval shaped emedallions approximately 1 inch thick. Batten the meat out slightly to tenderise and make thinner. Coat each piece in seasoned flour.

Melt the butter and oil in a frying pan and, once hot, fry the meat for approximately 2 minutes on each side until cooked through but not dry. You may need to do this in 2 batches, keeping the meat warm until you are ready to serve.

Poached rhubarb, warm almond granola

‘Chewy yet crunchy with seeds and nuts, the granola contrasts with the soft poached fruit’: Nigel Slater’s poached rhubarb, warm almond granola recipe. Photograph: Jonathan Lovekin/The Observer

It is worth keeping a close eye on the rhubarb’s progress as it cooks. Some varieties take 15 minutes or so to cook to perfection, while others collapse into strings within a couple of minutes. Which is why I tend to cook it on the hob, where I can keep watch, rather than in the oven. This is a sweet granola, slightly chewy yet crunchy with seeds and nuts, to contrast with the soft poached fruit. It will keep for a few days in a storage jar.

Serves 4
For the rhubarb:
rhubarb 500g
honey 2 tbsp
water 3 tbsp
elderflower cordial 3 tbsp
natural yogurt 350g

For the granola:
flaked almonds 75g
hemp seeds 1 tbsp
rolled oats 50g
medium oatmeal 25g
almonds or hazelnuts 25g, skinned
chia seeds 1 tbsp
caster sugar 6 tbsp
honey 3 tbsp

Warm a large, nonstick frying pan over a low to moderate heat then sprinkle the flaked almonds over the base. Leave them to toast, with the occasional toss, for 5 minutes or so, until they have just started to brown. Scatter the hemp seeds, oats and oatmeal among the flaked almonds, with the skinned almonds or hazels. Stir in the chia seeds then, as the oats start to colour and everything smells warm and toasted, tip on to a piece of baking parchment or baking sheet.

Put the sugar in the hot pan with 2 tbsp of water and bring to the boil. When the mixture has started to caramelise and the sugar has dissolved, spoon in the honey and leave to melt. When the sugar, water and honey mixture is pale amber and bubbling, tip in the dry ingredients and stir. Tip back on to the baking parchment and leave to cool a little, until crisp and lightly chewy.

Chop the rhubarb into short lengths and place in a pan with the honey, elderflower cordial and water. Cover with a lid and simmer for 7-10 minutes till soft and silky. It may collapse a little depending on the variety, but no matter.

Place bowls of yogurt, rhubarb and warm granola on the table for everyone to help themselves.

Recipe tips

  • Make sure to thoroughly cut the butter into the dry ingredients for the topping. The final texture should resemble a thicker, crumbly oatmeal cookie dough. Otherwise, the topping will be sandy/taste of plain flour.
  • Depending on the water content of your rhubarb, you may need to add more cornstarch to the filling. If you have very overgrown garden rhubarb, I recommend adding an extra tablespoon of cornstarch.
  • Do not skip the 10 minute rest before serving, even if it’s tempting to dig right in. This will help the rhubarb filling to thicken as it slightly cools.
  • Do not cut back on the sugar in this recipe. Rhubarb is tart and really does need the sweetness.

Rhubarb Crumble

Roughly chop the rhubarb, add it to a glass oven dish. (I like to use a clear oven dish so I see how the bottom layer of fruit is cooking out).

Add 50g sugar and any flavourings you want to add to the rhubarb and mix well.

In a high sided bowl mix the ground almond, oats and sugar. Add the margarine and any flavourings you want to add. Mix well, you may need to use your hands for this rather than a spoon.

Put this mixture on top of the rhubarb and pat down.

Bake for 30-40 minutes until the fruit is soft and the top is browning. If the top browns too quickly before the fruit has cooked put foil on the top and continue to bake it.

Savoury Crumble

A comforting bake to warm on a chilly eve. If you&rsquore not a fan of leeks, use mushrooms instead.

if you&rsquore catering for vegetarians, leave out the bacon and use a vegetarian hard cheese in the crumble.

butternut squash, peeled, deseeded and cut into 2cm pieces

rashers unsmoked back bacon, roughly chopped

butter, chilled and chopped

1 Preheat oven to 190°C (170°C fan) mark 5. Mix squash, 1tsp oil and some seasoning on a baking tray and roast for 30min, until tender.
2 Meanwhile, heat remaining 1tsp oil in a large frying pan over medium heat and cook leeks for 5min. Add bacon, turn up heat to high and fry for 5min, stirring occasionally, until starting to brown. Set aside.
3 Make the white sauce. Melt the butter in a large pan. Stir in flour and cook for 1min. Remove pan from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring constantly, until thickened. Remove from heat and stir in the Cheddar.
4 Mix the cooked butternut squash and leek mixture into the white sauce. Check seasoning and spoon into a 2 litre ovenproof dish.
5 For the crumble, mix the flour, Parmesan, dried herbs and some seasoning in a bowl. Rub in butter using your fingertips until mixture resembles fine breadcrumbs.
6 Sprinkle crumble mixture over the filling and cook in oven for 50min, until golden and bubbling. Serve with a green salad or seasonal veg, if you like.

What you'll need

&frac23 cup (150g) butter, at room temperature

1 teaspoon (6g) vanilla essence

¾ cup (115g) Lo-Fo Pantry All Purpose/Plain Flour

1 teaspoon (6.5g) baking powder

¼ cup (60 ml, 2 fl oz) lactose free milk

¼ cup (25g) desiccated coconut


½ cup (75g) Lo-Fo Pantry All Purpose/Plain Flour

¾ cup (185g, 6.5 oz) Lactose Free Vanilla Custard (Liddell’s)

Stewed Rhubarb

1 bunch rhubarb, trimmed and cut into 8cm (3 inches) lengths

1 orange rind plus the juice of the orange

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour

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