Brown butter rhubarb crumble

Brown butter rhubarb crumble is one of the simplest and most delicious ways to make the most of rhubarb while it is in season. In this recipe, rhubarb takes centre stage without the addition of any other fruit, allowing its distinctive tart flavour to shine through. The brown butter and almonds add a rich nutty depth, making this an exceptionally impressive dessert—and quite possibly the best rhubarb crumble you will ever taste :).

Ingredients for the crumble topping:

• 120 g butter
• 160 g plain flour
• 100 g light soft brown sugar
• 55 g flaked almonds
• a generous pinch of salt

Make the brown butter. Place the butter in a saucepan and heat gently over medium heat. The butter will begin to foam. Continue cooking for several minutes, stirring occasionally, until it turns a rich golden brown and develops browned milk solids at the bottom of the pan. Take care not to burn it. The butter should have a distinct nutty aroma.

Remove from the heat and allow to cool slightly. Add the flour, sugar, almonds and salt, then rub the mixture together with your fingertips until large crumble pieces form.

Ingredients for the rhubarb filling:

• 900 g rhubarb, cut into pieces (do not peel the stalks)
• 90 g sugar
• 2 tablespoons plain flour
• 2 teaspoons vanilla bean paste or vanilla extract
• finely grated zest of ½ orange

In a large bowl, combine the rhubarb, sugar, flour, vanilla and orange zest. Transfer the mixture to a 26 cm ovenproof baking dish. Scatter the crumble topping evenly over the rhubarb.

Bake at 175°C for approximately 45–50 minutes, or until the crumble is deep golden brown and the filling is bubbling vigorously around the edges. Serve hot or warm with vanilla ice cream or freshly whipped cream.

Enjoy!

Recipe source: NYT Cooking.