Rhubarb is taken quite seriously in the UK. The early spring helps push the season forward and results in rhubarb making its appearance in the grocery stores in late February and early March. Give this twist on Rhubarb Crisp a try.
Rhubarb Compote with Greek Yoghurt and Crumble
1.2 kg rhubarb, cut into 2.5cm slices
130 g sugar
juice and zest from 1 orange
1 vanilla pod
70 g butter
100 g plain flour
3 tbsp brown sugar
Preheat the oven to 200C (400F). Toss the ingredients together. Spread out in a baking tray (with a ridge). Bake for 20-25 minutes. Remove from the oven, separating the rhubarb from the juice. Put the juice in a small saucepan over high heat, boiling until reduced by half.
While the rhubarb is reducing, rub together the butter and flour until they resemble coarse, fresh breadcrumbs. Stir in the sugar, adding a few drops of water until you get an assortment of small crumbs and clusters. Put the crumble on a parchment lined baking sheet, baking at 180C (150F) for approximately 10 minutes.
To serve, put Greek yoghurt in the serving dish, top with rhubarb and crumble. Enjoy