Nana’s Baked Rhubarb
Spread 2 pounds of rhubarb, cut into ¾ to 1 inch pieces, on the bottom of a 9 x 13 inch baking dish. The quickest way to cut rhubarb is to use a scissors. Pour 1½ cups of sugar evenly over the rhubarb. Cover baking dish with foil. Bake for 30 minutes at 180°C. Remove rhubarb from the oven and stir mixture. Put back in the oven and bake uncovered for an additional 10 minutes or until rhubarb is tender.
Nana never added water, mind you she never measured anything either. She worked by the look, taste or feel method! I loved to drain off the excess juice and drink it!
Variation 1: Add ¼ teaspoon of ground ginger and ¼ teaspoon of nutmeg to the sugar. Mix ginger and nutmeg into the sugar until evenly distributed.
Variation 2: Half the amount of sugar and cook the rhubarb in lemonade.
For a crumble topping I like Micko’s version best of all.
Cook the crumble separately at 200°C. This gives it a real crunchy texture instead of it being a soggy mush. Rub 2 ozs butter into 3 ozs plain flour in a mixing bowl until “they resemble breadcrumbs”. Then add 1½ ozs of brown sugar. Finely chop a handful of nuts and add them to the mixing bowl, with a pinch of ginger, stir together. Sprinkle onto a baking sheet – spreading it out and cook it in the oven for about 10 minutes. Turn the mixture & return the tray to the oven for another five to 10 minutes, just until the mixture is golden but not burnt – and it’s incredibly crunchy.
Assemble the dish about 5 minutes before you serve it up. Put the fruit filling in a microwave safe baking dish, sprinkle the crumble mixture on top and reheat it in the microwave for about one or two minutes, depending on how hot you like it. I prefer warm rather than piping hot, so it’s just a quick 60 seconds.
To Serve: Vanilla ice cream, whipped cream or thick natural yoghurt.
My own nana used to cut up a banana and place it in with the rhubarb to soak up the juices when she was making rhubarb tart.
Even though I keep saying I’m not much of a ‘sweet tooth’, I’m a sucker for anything ‘crumble’ I do like a bit of apple in my rhubarb just to give it some texture and sweetness but love the idea of cooking the crumble separately so it doesn’t go soggy. Must try it (still pogged from yesterday)
Sounds great! Thanks, GM
I love natural yoghurt with stewed rhubarb as it counteracts the sweetness and
makes a delicious breakfast.
Be careful though, rhubarb is a natural laxative!
Marie – Adding the chopped banana is a new one to me, I must try it.
Baino – You like apple in your rhubarb, I like blueberries in my apple or on their own!
Steph – I love the rhubarb juice for breakfast, it sure wakes me up!
Chopped pineapple and strawberry jelly with the rhubarb is how I do it, old Newfoundland recipe. It is to die! (and the colour is awesome too!)
Stem ginger with Rhubarb or very very finely chopped fresh root ginger.
Crumble here is never a soggy mush…. add rolled oats to the mixture and bake all at once great crispy crust with some softness underneath.
This sounds sooo yummy, thanks for posting Nana’s recipe.
WWW – That recipe sounds most unusual. I suppose the pineapple prevents the jelly from setting, Do you add any water?
Magpie – I sometimes add muesli if I am making an apple crumble.
Brighid – Enjoy!