Mini Rhubarb Crumbles
If you’re crazy about rhubarb, then you’ll love these mini rhubarb crumbles.
I’ve been buying so much rhubarb at our farmers’ market in fear of the season finishing abruptly, that I have been flashed the odd funny look from the French locals that reads, “Mais .. what are you going to do with all that?”
While Rhubarb, Hibiscus and Rose Jam is now in stock for the rest of the year (I hope – it’s disappearing fast already!), I’ve been hooked on rhubarb compote (often without the ginger, adding the hibiscus/red fruit tea to pink it up and sometimes throwing in a few strawberries): dolloping it on yoghurt, maple oat breakfast granola and freezing it in large jam jars for yearly rations when the family is craving yet MORE RHUBARB!
Inspiration from the French
Sometimes, compote just needs a bit of transformation into something special for dessert – and this is it.
Inspired by Michelin-starred French chef, Anne-Sophie Pic, I’ve enjoyed playing with her restructured tart of tarragon rhubarb compote and a whipped white chocolate mousse using a siphon – omitting the mousse’s sugar completely (I find white chocolate is sweet enough) and added orange blossom water to it, after my own chocolate mousse version.
Don’t worry if you don’t have a siphon: just follow my recipe for White Chocolate, Rose and Orange Blossom Mousse.
As I love a good Scottish crumble with oats, this is toasted in the oven and just crumbled directly into the glass. And if you have some macarons or macaron shells handy in the freezer, then it’s a dessert that can easily be made in advance and assembled at the last minute for an irresistible rhubarb dessert at any time of year!
We love this recipe so much that we always want a little more – and I’m not even a great fan of rhubarb! The combination is divine – and not too sweet either.
Do I even need to comment on these little beauties? You KNOW I would be all over them in a flash! I couldn’t eat just one, though! Our rhubarb is all done for the year, so I have to rely on good old Cawston Press drinks for my rhubarb fix until next year. Boo hoo!! 🙁
I realise I was a bit late off the mark in getting this online as it was towards the end of the season. But save this one for your next rhubarb fix, my friend x
Such cruel fate, to discover gorgeous new rhubarb recipes in a year when I’m deprived of rhubarb! We had an abundant stock at our allotment, but we’ve given it up this year since looking after the garden in Edinburgh and the garden on Speyside is quite enough. It’s at the top of my list for replanting when we move to Speyside permanently. Lacking the wonderfulness of French markets, I refuse to buy it in a supermarket here – a very Scottish voice always rings in my ear, “You’re charging THAT much money for THAT quality and quantity???” So I’ll hoard these recipes until the new rhubarb era.
I totally hear you on the supermarket quality of rhubarb. Here in France, we couldn’t even find it that the supermarket. Our season finished as late as last week, though, even if the last lot came from Germany! Vive the next season and making this recipe, Linda. Thanks for popping in.
Looks so yummy, and I am very interested in your additions of rose syrup for added flavor and red tea for the color! Brilliant touches, Jill!
Thanks, Betty. The tea and rose just adds that extra “je ne sais quoi”. Check it out on Instagram stories – posted last night making yet more compote and the tea I used (not sponsored or anything), since discovered a delicious detox red fruit hibiscus tea by Clipper which is super. Hope you try it soon.
I love, love rhubarb desserts, and this one looks divine!!! I hope I have enough left in the garden to give this recipe a try.
You’re so lucky to have rhubarb in the garden, Liz. I need some tips since somehow I just don’t manage to grow it in mine – the beasties love it just as much as we do!
I LOVE rhubarb and have to make this Jill as I’ve been making your compote with the red fruit tea since enjoy rhubarb without adding strawberries. Brilliant! Thanks for the recipe!
I’m so happy to hear that, Sarah. Thank you!