Rye Rhubarb Walnut Crumble

in Breakfast, Desserts

Rye Rhubarb Walnut Crumble // www.acozykitchen.com

I’ve been feeling lazy lately. My bed sheets need changing. Dog hair is accumulating under the credenza in my living room (and everywhere else, if I’m being honest) as we speak, I haven’t brushed my hair in far too long (I can’t find my brush) and I have to bribe myself to wash dishes (read: snacks). It’s probably just a “this-week” kind of thing. But I’m feeling it.

Crumbles are a perfect fit for lazy moods. They’re the lazy person’s pie. They’re for when you’re in a no-make-up-top-knot-slouchy-sweatshirt kind of mood.

Remember when the whole world hated rhubarb? Now it’s like a celebration when stalks show up in the markets. I imagine rhubarb never expected to be this cool, to all of a sudden be in fashion. Almost like how Birkenstocks are now the It-Shoe. It’s true. I have my sights set on a white pair. They’re oddly sleek. Anyway, Rhubarb and Birkenstocks have a lot in common. Both inherently unexciting. Both totally in fashion…or as my mom says it, “Esta in la moda, Adrianna.”

Rye Rhubarb Walnut Crumble // www.acozykitchen.com

A few weeks ago I asked for rhubarb-pairing suggestions. Lots of people recommended weirdo combinations that I loooved hearing. Three suggestions have made their way into this crumble: balsamic vinegar, ground cardamom (via my friend Dervla) and fresh ginger.

All add a nice hint of flavor, without one being overly apparent. Think tart, a teeny bit spicy with a hint of earthiness.

Rye Rhubarb Walnut Crumble // www.acozykitchen.com

And the rye flour! Ahh, as you know I love rye flour. It’s nutty and flavorful and just so grain-y in the best way possible. The walnuts add a nice crunch to an otherwise soft crumble.

This crumble is perfect for a big brunch gathering…you know, like Easter! Which is this weekend! I love Easter.

Rye Rhubarb Walnut Crumble // www.acozykitchen.com

I do have one rule when it comes to this rhubarb: it must be eaten warm (ok, two rules) AND it must be eaten with ice cream.

The cream is really necessary. It cuts through the otherwise tart crumble and the two just work so magically together. It’s a match made in heaven. Truly.

Rye Rhubarb Walnut Crumble // www.acozykitchen.com

Rye Rhubarb Walnut Crumble

Filling:
1 1/2 pounds rhubarb, cut into 1-inch pieces
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons all-purpose flour
2 tablespoon balsamic vinegar
1 teaspoon vanilla extract
1/2 teaspoon freshly grated ginger

Crumble Topping:
3/4 cup rye flour
1/4 cup of cold unsalted butter, cut into cubes
1/2 cup walnuts, roughly chopped
1/2 cup light brown sugar
1/4 teaspoon ground cardamom
1/2 teaspoon salt

1. Preheat oven to 375 degrees F. In a 8 x 8-inch baking dish, mix together the rhubarb, brown sugar, white sugar, flour, balsamic vinegar, vanilla extract and ginger. Set aside while you make the crumble.

2. In a medium bowl, add the flour and cold butter. Using your hands, break up the butter until it resembles pea-sized bits. Add the roughly chopped walnuts, brown sugar, cardamom and salt. Place the crumble topping atop the filling; transfer to the oven and bake for 35 to 40 minutes, until the top is lightly golden brown and the filling is bubbly. Serve warm and I don’t mean to be bossy but this crumble is really perfect with vanilla ice cream.

Serves 4 to 6

{ 11 comments… read them below or add one }

Katrina @ WVS April 17, 2014 at 5:21 am

Totally agree. Crumbles are the best for lazy moods, and this recipe is lovely!!

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Abby @ The Frosted Vegan April 17, 2014 at 6:41 am

I will wholeheartedly abide by your rules, but I might double the ice cream! Sorry/not sorry.

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Taylor @ greens & chocolate April 17, 2014 at 9:20 am

I’ve always loved rhubarb…I grew up picking it from my grandma’s garden so she could use it to make a Rhubarb Crisp or Rhubarb Cake. Your version looks absolutely delicious. Also, I’m glad I’m not the only one who has lazy weeks, too :)

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victoria April 17, 2014 at 10:03 am

love the use of rye in this one. im such a HUGE rhubarb fan. can hardly wait to get back to our place in the PNW & harvest some of mine for scones, etc.

Spring is finally here … take it slow …. spring did! cheers, v

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Madelein - mother to six wonderful kids April 17, 2014 at 10:26 am

Mmm yummy!

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Christina @ but i'm hungry April 17, 2014 at 11:35 am

Gorgeous! I love seeing rhubarb recipes that aren’t the typical strawberry, etc. combinations. And rye flour! I’ve seen so many delicious recipes with rye flour lately, and it’s driving me crazy… I need to get my hands on some ASAP and get cookin’!

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Kaity April 17, 2014 at 3:41 pm

I LOVE rhubarb and during the summer I make rhubarb simple syrup to keep in the fridge for mixing into drinks; boozy ones and lemonade.

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Kathy April 18, 2014 at 10:34 am

Isn’t it funny how such humble food becomes so trendy. Plus, this recipe looks sick! As in the I’m making it ASAP kind of way. Here’s to lazy weekends.

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dervla April 21, 2014 at 7:14 am

Aww thanks for the shout-out, A :))) And that crumble sounds amazing. Is it weird that sometimes i just wander into the kitchen to huff cardamom?

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Steph April 29, 2014 at 7:49 am

I have to admit I have never eaten rhubarb and I’m not even sure why! When it comes to Birkenstocks I just can’t do it. My mom wore them when I was growing up and she had a white pair because she was a nurse and in to punk rock so, not cool : ) I’m sure they look better these days but just can’t, hehe

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Steph April 30, 2014 at 8:16 am

Woops, I ment I was in to punk rock : D

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