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Rhubarb And Red Berry Crumbles

Rhubarb & Red Berry Crumbles

I get giddy pretty often. I can’t help it. It’s my self defense mechanism against discontent, routine, hardship. My heart does a happy dance reading a friend’s book feeling so proud of her as I realize the depths of her talent. My toes start moving in my shoes while listening to a perfect piece of music. I get giddy pulling out a perfectly moist and tender gluten free banana bread out of the oven. The little things deserve inner celebrating. I get giddy.

This week it was finding rhubarb for the first time this year. Yes, I know. I am easy. Making Rhubarb and Red Berry Crumbles was even easier.

Rhubarb & Red Berry Crumbles

It’s a bit early still to have outdoor cultivated rhubarb over here (April/May) and I knew by the intense red color that this one was hothouse rhubarb (grown in heated greenhouses). I also knew it would be sweeter than its outdoor sister which was perfect on so many levels mixed in with berries in a crumble. B. wondered if he would have to drown his crumble under a mound of vanilla ice cream to offset all that tartness. Nope.

As I was mixing the crumble topping, I started going over my reasonning with him and that’s when my husband looked at me as if I were the biggest baking geek out there. This type of rhubarb would be tart enough to make you notice it but would round the tartness of the raspberries while boosting up the flavor of the blueberries. Add a gluten free crumble topping with a pinch of cardamom and you have the perfect dessert to brighten any day.

Rhubarb & Red Berry Crumbles

Come to think of it we are big geeks. We start on a topic and bounce off ideas, questions and solutions all the time. Can be his trombone playing, my baking, writing, photography, vintage car fixing, the moon, the stars and everything in between. Absolute fun but it drives my parents insane when they come visit as they are trying to keep up.

Speaking of which…I know I will be making these crumbles again very soon when my parents come to visit. They will be here in just three weeks! They arrive 2 days after my return from teaching baking and photography workshops in Los Angeles and Seattle. Talk about timing! No time to noodle around to get the house ready and the fridge full! It’s been over a year since they have come to visit. Oh! I just can’t wait!

Rhubarb & Red Berry Crumbles

My mom loves stewed fruits of any kind. That’s the fate we usually reserve for over ripe fruits back home. Growing up it was my breakfast and dessert of choice: stewed fruits over her homemade yogurt and a sprinkle of muesli for crunch. I guess that’s why I love crumbles so much. Similar in texture, contrasting soft fruits and crunchy topping. Yet a tad more decadent with a scoop of vanilla bean ice cream. One night I even got fancy and candied some rhubarb peel on top. Inner happy dance…

One more thing: my friend Valentina who is an insanely talented photographer is teaching young kids the art of photography but the school needs a little help either in the form of used cameras or donations to purchase cards. It would only take 150 of us giving $10 each to help them meet their goal. That’s not much. I love the idea of teaching children such crafts and arts at an early age. They can learn so much more than just how to take a picture: architecture, technology, discipline, community, etc… Click here for more information on how to help.

Rhubarb & Red Berry Crumbles

Rhubarb and Red Berry Crumbles:

Serves 6-8

Notes: I start by preparing the crumble first so I can freeze it while I prepare the fruit and preheat the oven. This way, I can easily grate it over the ramekins or baking dish before baking and not get it too soft in between my fingers as I top the fruits with it. If you tolerate gluten, replace all the gf flours with 1.5 cups of all purpose or soft whole wheat flour.

For the topping:
3/4 cup (90gr) millet flour
3/4 cup (120gr) brown rice flour
1/2 cup (65gr) tapioca starch
1/4 teaspoon ground cardamom
pinch of salt
1 stick (115gr) unsalted butter, cold, in small pieces
1/4 cup (80gr) honey

For the fruits:
3 cups (365gr) rhubarb, fresh or frozen
1 cup (125gr) raspberries, fresh or frozen
1 cup blueberries (150gr) fresh or frozen
2 tablespoons (16gr) cornstarch
juice and zest of half a lemon
2 tablespoons (40gr) honey

Prepare the crumble topping:
In a large bowl, stir together all the flours, cardamom and pinch of salt. Add the butter and honey and start mixing everything together with your fingertips. You want to form a few large clusters of dough. It will be easier to grate once cold. Freeze the mixture while you prepare the fruits.

Preheat the oven at 350F and position a rack in the middle.

Prepare the fruits:
If you are using fresh rhubarb, peel it first then cut it in small pieces (about one inch). Use frozen as it is.
In a large bowl, mix together the rhubarb and berries along with the cornstarch, lemon juice and zest and honey. Stir the whole mix delicately as not to break the raspberries too much. Divide the mixture into lightly buttered ramekins or one 13×9-inch baking pan.

Grate the cold crumble mixture right over the fruits with either a cheese grater or a microplane with large holes.
Bake for 20-30 minutes or until the fruits start to bubble and the topping is golden brown. Handle with care – bubbling juices are very sneaky!

If you desire to candy and twirl some rhubarb strips, it’s pretty easy actually:
Start by heating on the stove on medium high, equal parts sugar and water until the sugar dissolves (simple syrup.
Preheat the oven at 200F.
With a vegetable peeler remove long strips from the rhubarb stem. Dip them in the simple syrup and lay them flat on a baking sheet lined with either parchment paper or a silicone mat and let dry in the oven for about 1 hour. Remove from the oven and quickly twirl the rhubarb strips around wooden spoons, skewers, etc..let cool completely.


Le P’tit Coin Francais:

Crumble Rhubarbe Et Fruits Rouges:

Pour 6 a 8 personnes

Notes: je prepare le crumble avant les fruits car je le mets au congelateur pour pouvoir le gratter a meme les ramekins avant la cuisson. Une gratte a fromage ou une "microplane" a grands trous suffisent. Si vous ne desirez pas utiliser de farines sans gluten, remplacer les par 190gr de farine normale.

Pour le crumble:
90gr farine de millet
120gr farine de riz brun
65gr farine de tapioca
une pincee de cardamome
pincee de sel
115gr beurre non sale, froid, coupe en petits morceaux
80gr de miel

Pour les fruits:
365gr rhubarbe, fraiche our surgelee
125gr framboises, fraiches ou surgelees
150gr myrtilles, fraiches ou surgelles
16gr maizena
jus et zeste d’un demi citron
40gr miel

Prepare le crumble:
Dans un grand bol, melangez les farines, cardamome et le sel. Ajoutez le beurre en des et le miel et melanger le tout du bout des doigts. Formez de larges boules de pate et mettez les au congelateur pendant que vous preparez les fruits.

Prechauffer le four a 180C et positionnez une grille au milieu.

Pour les fruits:
Si vous utilisez de la rhubarbe fraiche, epluchez-la d’abord et coupez la ensuite en petits morceaux.
dans un grand bol, melangez la rhubarbe et les fruits rouges. Ajoutez la maizena, le zeste et jus de citron et le miel. Melangez doucement pour ne pas casser les framboises. Repartissez les fruits dans des ramequins legerement beurres ou dans un plat rectangular de taille moyenne.

Sortez le crumble du congelateur et grattez le au dessus des fruits pour bien les recouvrir. Cuire le tout 20 a 30 minutes ou jusq’a ce que le crumble soit d’une belle couleur doree.

Pour les accordeons de rhubarbe: faites un sirop simple en diluant la meme quantite d’eau et de sucre a feu moyen. Trempez dedans de longue bandes d’epluchures de rhubarbe et les mettres sur une plaque recouverte d’une feuille de papier sulfurise ou de silicone. Faire secher a feu tres doux pendant une heure. A la sortie du four, les tortilloner autour de cuillieres en bois ou autre les laissez refroidir completement.

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Jessica @ How Sweet February 23, 2010 um 5:34 pm

Not only do they look delicious, but the color is outstanding. Of course, it is from your gorgeous photography, too. 🙂 I want one not!

Pastrychefgrl February 23, 2010 um 5:43 pm

You amaze me these look delicious I wish I could come watch you for a day while your baking just to pick your brain!! Beautiful pictures as always!!

Jamie February 23, 2010 um 6:22 pm

look at all that beautiful berry juice gushing over the side! I can't WAIT for berry season to try all your latest treats!

Jennifer February 23, 2010 um 6:27 pm

I ADORE rhubarb and berry crumbles and you have taken a favorite and made it even more beautiful!!!!

m February 23, 2010 um 7:09 pm

Oh my goodness, that looks delicious. I've never used rhubarb before in my life, but I love the slight tartness of the flavor. This makes me want to use it! How do you go about picking rhubarb?

Good luck to your friend! I will definitely check it out. :]

David @ Green Kitchen Stories February 23, 2010 um 7:15 pm

That looks absolutely amazing! Love that the berries are pouring over the rim.

Anonymous February 23, 2010 um 7:24 pm

the first bright red stalks i see at the market, i am grabbing them and practically running home to make this crumble – and i am getting giddy just thinking about it too ! but really, how could i not – look at all that sweet bubbly bright red goodness, YUM ! 🙂

Madeleine February 23, 2010 um 7:27 pm

my, it looks so good!

Anonymous February 23, 2010 um 7:45 pm

Te quedó precioso! las fotos geniales y un aspecto verdaderamente delicioso. Me quedo con la que lleva helado, ok? nunca probé el ruibarbo, aunque he oido hablar un montón de él no lo he encontrado aquí en Madrid. Un saludo!

Maytina February 23, 2010 um 7:47 pm

My best friend is crazy for rhubarb and I've been trying to find some recipes to make for her. She just moved a few hours away and I'd love to make some rhubarb goodness for her first visit back. Thanks!

cindy* February 23, 2010 um 8:27 pm

i always wondered why no one ever gave kids a camera…just crayons and fingerpaints! what a very cool project your friend has.

my fiance, sean, and i geek out all the time about whatever…it's fun and we actually converse with each other. i'm a talker though…i could do it forever.

i can't wait for rhubarb to hit our market…the crumbles look amazing!

Mowie @ Mowielicious February 23, 2010 um 8:27 pm

I'm giddy just looking at these photos – how gorgeous! The colours, the styling, the lighting – stunning, stunning, stunning! I'm in love! Can't WAIT to try this. Fabulous x

Chaitali February 23, 2010 um 9:00 pm

Rhubarb! I absolutely hate rhubarb but seeing a rhubarb recipe makes me giddy. Spring is finally on its way!
I love reading your blog too! The bi-lingual recipes have seriously helped me with my french!

Unknown February 23, 2010 um 9:10 pm

Looks amazing, Helen. I can't wait for rhubarb to kick up here in CA. =)

Barbara February 23, 2010 um 9:13 pm

Good timing Helene!!! Last night I awoke at 2 AM and had a vision of rhubarb crumble. I hope I can find rhubarb at the shop this morning.We'll be eating this for dessert tonight.

sasasunakku February 23, 2010 um 9:53 pm

Forced pink rhubarb, let me count the ways I love thee…I'm sure it would be lovely with orange too. I love your pictures.

♥peachkins♥ February 23, 2010 um 10:50 pm

outstanding photos, as always..

Megan Gordon February 23, 2010 um 11:03 pm

Ah yes…signs of spring. So happy to start seeing rhubarb in the markets (although I haven't seen a ton of it here in the Bay Area yet??).

I've been baking with cardamom quite a bit lately myself. Love it, and think it'd be quite something combined with the tanginess of the rhubarb. Thanks for the recipe!

Jeff February 23, 2010 um 11:35 pm

These look really good. I've been craving rhubarb for a while now, but it seems to never be available in the stores and the last time I did find it it was not good quality. Hopefully it will get to CA soon so I can try this:)

Rambling Tart February 24, 2010 um 12:06 am

So very pretty and homey and wonderful, Helen. 🙂 I can't wait to read your friends' book!! I'm so glad you're helping out with your friends project. What a lovely idea!

ChichaJo February 24, 2010 um 1:05 am

I love stewed fruit and yogurt too 🙂 And I definitely agree that the little things deserve celebrating!

What gorgeous crumbles…we seldom get rhubarb here but I can think of other fruits to substitute 🙂

[email protected] February 24, 2010 um 1:47 am

I have been making rhubarb in crumbles before. With berries, it's one of my favorites! I'll try it with the GF flours; it's always fun to experiment!

Emily Newberry February 24, 2010 um 3:44 am

My husband has celiac disease and isd on a gluten free diet. It is so exciting to see new things to make for him! Thank you for sharing! It is funny we recently stumbled onto macarons in the freezer section of a store and he loves them, so I look forward to trying to make some of my own! Thank you thank you!!

Taranii February 24, 2010 um 5:43 am

Wow, I've never heard of freezing crumble dough before using it. I'm definitely going to have to try it!

Rhubarb is such a lovely colour, it looks amazing in your photos

my spatula February 24, 2010 um 5:45 am

reading your stories, seeing your constant beauty and inspiration – that makes me giddy!! these crumbles are no exception.

Alexandra February 24, 2010 um 6:29 am

Drippy crumbles, yum!

I would've never thought of grating crumbs–ingenious! A lovely difference in visual texture. What imspired the technique of grating?


Y February 24, 2010 um 12:12 pm

Gluten free crumble! Fantastic! Hooray that your parents are visiting again soon! 🙂

Lilly Higgins February 24, 2010 um 2:17 pm

This looks gorgeous! I ADORE rhubarb, Im just finished eating last years batch of rhubarb & ginger compote and cant wait to make more this year!
By the way I love your spoons, such gorgeous colours with the white background, beautiful as always. Lilly x

Jen Yu February 24, 2010 um 5:59 pm

You studette! Excited for your folks' visit 🙂 Also – I want the raid the fridge with B when you're on the west coast b/c I know you fill it with all the best stuff when you travel! And one more thing – your crumble with the deep red curly twirl is stunning. It looks so good my jaws are aching in anticipation of the tartness! xo

Fries With My Ketchup February 24, 2010 um 6:19 pm

These look fantabulous! Not only do they look delicious but love the colors and softness of the shots.

molly February 24, 2010 um 8:06 pm

Rhubarb crisp would be my last dinner choice of dessert, and I thought the cardamom was my own little secret, silly me. Glad to see it's out 🙂 Stunning, as always.

nancy@acommunaltable February 24, 2010 um 8:16 pm


I started giggling when I saw your post – evidently I wasn't the only one with rhubarb on the brain!!! I like to pair it with apples and was trying to find some for a crisp no luck! I never thought of freezing the crumble dough before – I love the look of it and will have to give it a go. Am signed up for your LA class and cannot wait!!!!

Truly Smitten February 24, 2010 um 10:58 pm

Hi Helene! This looks AMAZING! I still have yet to try rhubarb…because I keep thinking it will taste like celery =). But I am going rhubarb and berry picking this summer and look forward to trying out this recipe!

ps – thanks for your kind words on my recent work =) I love your food creations!

Tiffany Rieder February 24, 2010 um 11:48 pm

looks gorgeous I love rhubarb

Rocky Mountain Woman February 25, 2010 um 12:04 am

I have been checking every day at my local market for the first rhubarb. None yet! Now after seeing this sweet little recipe, I'm really anxious. I can't wait to try it. I make a rhubarb/ginger sauce and serve it over ice cream that makes me giddy! Can't wait to make it either….help!

Lady Plate February 25, 2010 um 1:38 am

Wow–these look delicious! I love the sexy spillage over the edges of the ramekins.

Nicolette February 25, 2010 um 2:36 am

These look delicious. I can't wait for rhubarb at our Farmer's Market! Maybe we can get a recipe for raspberry macarons soon, too? I recently made macarons from your pdf and had success on the very first try. I even got feet! Thanks for all of your recipes and inspiration!

Abby February 25, 2010 um 3:37 am

This Southern girl has never had rhubarb! But I'm going to search it out later this year!

And consider me chipped. Those are lucky kids! I hope they record their lives through their cameras from here on out…

Helene February 25, 2010 um 4:03 am

Nicolette: I posted about Raspberry Mascarpone Macarons shortly after Valentine's Day.

Abby: thank you for your support!

E February 25, 2010 um 4:11 am

Your photos are breathtakingly beautiful! I am wondering, do you natural light?
And thank you for the gluten-free post. I must give it a try. Rhubarb and berries – delish!
Thank you.

Marc @ NoRecipes February 25, 2010 um 4:55 am

I'm with you on the stewed fruits. I have a ton berries left over from Monday's shoot so I'm thinking they're going to turn into a crumble as soon as I finish off the creme brulee, lemon meringue tarts, and banana custard tarts I have sitting in the fridge.

Alexandra February 25, 2010 um 4:58 am

Thank you for the response! Never would I have declared it as weird, a different must try!
You're a genious!

Helene February 25, 2010 um 5:20 am

E: yes all natural light. My studio has 3 big windows orientated south west so I get a lot of natural sunlight coming in.

Xiaolu @ 6 Bittersweets February 25, 2010 um 5:48 am

Gorgeous food and photos as ever, Helen. I especially appreciate the spread of rhubarb cut and peeled various ways. Best of luck with your workshops!

Lot-O-Choc February 25, 2010 um 2:56 pm

Mmm wow these look amazingly delicious! So pretty as well!

Sunshine February 25, 2010 um 4:44 pm

MMMM rhubarb! Rhubarb is by far my most favorite fruit/veg. My best friend even calls me rhubarb because of my love for the sour-sweet, pink lemonade flavored stalk of goodness. I just can't wait for the first sprouts of the year!

Lindsey @ pickyeatings February 25, 2010 um 9:07 pm

I have to say, I am not a huge fruit fan, but these LOOK amazing. They remind me that spring is actually around the corner (a girl can hope, right?).

Enila February 26, 2010 um 1:46 pm

Just look so delicious! But i'm so sad,in Paris we haven't rhubarb yet, i should wait 4 month 🙁 so in waiting i keep your recipe!

Barbara February 26, 2010 um 5:31 pm

I finally saw some rhubarb in the market yesterday. Nothing better in the world!
I can still see my mother cutting it in her garden. She made a killer rhubarb pie- the kind that doesn't use any other fruit or tapioca or anything like that. A purist. And it was great. And another day she stewed it. Yum.

Someone online did little baby pies in those small ball jars so I thought when I saw rhubarb I would try it. Your little mini crumbles reminded me! So I'm going to give it a go.

Wanted to tell you I put a link to you on my site yesterday regarding verrines. Hope you don't mind!

Deeba PAB February 27, 2010 um 9:12 am

These are gorgeous Helen. I have a soft corner for fruit bakes, especially crumbles. No rhubarb grown here, but your post ensures sweet dreams. I too love having a neverending foodie conversations with Mr PAB, or then with myself in my head!!

Dharm February 27, 2010 um 11:25 am

Everytime I visit I just want to eat the screen… these look just yummy!

nicole @ caf February 27, 2010 um 6:07 pm

Oh my, this just made my morning a lot brighter! Your crumbles look divine.

kitty (sugarmademedoit) February 28, 2010 um 5:01 am

Hi Helen.

First off, may I just say you are totally awesome!! I love your blog and your food creations, they look so beautiful and I bet they taste even better than they look. You are so inspiring.

I have to thank you for your Macarons 101 in Desserts mag. I first read this last year and had not been game enough to try making them until this year. After two failed batches, third time lucky after your article saved me. If I could hug you (from all the way in Australia), I would!!!

I am also starting up a food blog. Can't wait to post about my macaron success in the kitchen 🙂

Kitty x

Reya February 28, 2010 um 5:18 am

I've been looking for a good crumble recipe that isn't too sweet and this fits the bill perfectly! In fact, I have it going in the oven right now 😀

Tashie February 28, 2010 um 5:49 am

Hi Helen,
Just a couple of questions:

1. What sort of camera do you use?
2. Do you have a sort-of studio set up at home, or do you just shoot during the day when the light is good?
3. How do you store all your beautiful bowls, spoons and accessories? Do you have a giant shed in your backyard 🙂

boogie. February 28, 2010 um 6:30 am

beautiful & delicious as always!

Katie February 28, 2010 um 7:43 am

They look absolutely gorgeous and the colours are so fresh and vibrant. We've had nothing but cold wet weather here in the UK for weeks and just looking at this dessert has cheered me up. Stunning

Rachael Berkey February 28, 2010 um 2:11 pm

Just wanted to say how beautiful I think your blog is…If it's this bright and colorful in February, I can't wait to see what you cook in the summer when we're overrun with fresh produce and fruit. 🙂

Maya February 28, 2010 um 4:30 pm

Ooh, beautiful. So jealous that you have berries and rhubarb! I'm so ready for winter to be over!!

azelia February 28, 2010 um 9:04 pm

What a lovely idea of the rhubarb twirls such a fine touch.

Talia March 1, 2010 um 12:36 am

What mouth watering photographs! I'm drooling. And wishing it were rhubarb season already!

Sook March 1, 2010 um 7:23 am

So, so beautiful! Love your presentation!

Poires au Chocolat March 1, 2010 um 12:10 pm

I can see exactly why you would get giddy over finding rhubarb. With crumble and ice cream… what more can you say. Divine. Maybe some custard somewhere too!

May I take it that you're not going to be doing the Daring Bakers any more as you haven't done three now? I loved seeing what you came up with – I hope you haven't stopped!

The Purple Foodie March 1, 2010 um 4:32 pm

I have never tried rhubarb and this photo looks so tempting. There is a bag of frozen rhubarb at work that I'm so patiently waiting for us to open and experiment with!

Anonymous March 1, 2010 um 4:51 pm

Fotos are very beautiful!!!

Anonymous March 3, 2010 um 12:38 am

That combination of ingredients for that crumble topping sounds so delicious and intriguing-I will definitely have to remember this! Thanks for sharing 🙂

Julie March 7, 2010 um 5:49 pm

I can't wait for my rhubarb to start poking through. This will be on my to-make list!

Sara Barry August 5, 2010 um 2:40 pm

Looks yummy! I'm a fan of raspberry and rhubarb and trying to expand my GF repertoire.

Natalie August 13, 2011 um 4:41 pm

The color is outstanding and they look delicious!!! That looks absolutely amazing!

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