Rhubarb Crumble

Tart rhubarb scented with vanilla and cardamom under a buttery, golden crumble. Chew a few Richberry halves first and the sharp rhubarb tastes sweet.

Total time: 1 hr 30 min
Servings: 8
Difficulty: Easy

Rhubarb crumble — Sweet moments, naturally.

Ingredients

Filling

2 lb rhubarb, cut into 1-inch pieces
¼ cup all-purpose flour
1 tsp vanilla extract
¼ tsp ground cardamom
1 ¼ cups white sugar

Crumble topping

1 cup all-purpose flour
½ tsp salt
½ cup (1 stick, 4 oz) butter, cut into cubes
1 cup light brown sugar

Directions

Preheat oven to 375°F (190°C).
Have a 9x13-inch baking dish ready.
Toss the rhubarb.
Mix the rhubarb with ¼ cup flour, the vanilla and the cardamom in a medium bowl, then spoon into the baking dish.
Make the topping.
Pulse 1 cup flour and the salt in a food processor, then add the butter and pulse until it's in pea-sized pieces (or cut it in with two knives or a pastry cutter). Spread over the rhubarb.
Bake and cool.
Bake for 35 to 45 minutes, until the filling bubbles and the topping is lightly browned. Let cool for at least 30 minutes, then serve with vanilla ice cream or whipped cream.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 ¼ cups white sugar + 1 cup light brown sugar = 1780 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.