So, my rhubarb is humongous this year. At least the leaves are. Seriously, like the size of elephant ears. The stalks underneath, well some of them are nice and thick. Others are spindly and tiny. But it’s okay, I am just super pumped to have rhubarb again! I love rhubarb season. The combination of strawberries and rhubarb is probably one of my favorites. I always make a large batch of strawberry rhubarb jam every year. But, today I am not here to talk about that combination. Rhubarb is the star in this dish.
Since strawberries aren’t in season here yet, but my rhubarb is, I decided it was time that rhubarb gets to be number one. I feel that rhubarb gets pushed to the side by strawberries when they are made to share a dessert. This dessert in particular, the rhubarb shines brightly and pairs perfectly with the crumble topping. There is no refined sugar in this dessert people! We’re talking local made honey. That’s it. No white sugar, no brown sugar, nothin’. Can you still even consider it a dessert if there isn’t refined sugar? Maybe. I wouldn’t judge if you ate this with your breakfast. Swap the whipped cream for a little plain yogurt and you have yourself a delicious start to your day.
If you are uncertain about rhubarb, or you’re looking for a dessert this weekend, this is your number one. It comes together rather quickly, and goes into the belly even faster. Guilt-free, sugar-free, you can even consider this a healthy dessert! This is a great dish to kick off and celebrate the sunny days, rhubarb season, flowers blooming, and the smell of fresh cut grass. Spring is here!
Recipe adapted from Hungry Girl por Vida
For the crumble topping
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup all-purpose flour
- 1 Tablespoon honey, slightly warmed until melted
- half a lemon zest
- 1/4 teaspoon kosher salt
- 1/2 cup sliced or chopped almonds
For the rhubarb filling
- 2 pounds (32 ounces) rhubarb stalks (leaves removed), chopped into 1-inch pieces
- 1/4-1/2 cup honey, slightly warmed until melted
- remaining half a lemon zest
- juice from half a lemon
- pinch of kosher salt
- Preheat the oven to 375°F. Grease the bottom and sides of a 9x13-inch baking dish. Set aside.
- In a mixing bowl combine the butter, flour, honey, lemon zest, and salt. Pinch with your fingers, or use a pastry cutter to incorporate the butter into the flour mixture until only small pieces remain. Stir in the almonds. Place in the refrigerator while you make the filling.
- In a separate mixing bowl, toss the chopped rhubarb with 1/4 cup honey (use more if you want it sweeter), lemon zest, lemon juice and salt. Spread the filling into the prepared baking dish evenly. Top the rhubarb with the prepared crumble topping.
- Place in the preheated oven and bake for about 40-45 minutes, or until the topping is golden brown and the filling is bubbling. Let cool slightly. Serve with freshly whipped cream sweetened with honey, or vanilla ice cream. Refrigerate any leftovers.