This easy recipe takes traditional Rhubarb Crumble to a new level with the addition of star anise which provides a subtle aniseed flavour.
- 4 stems of fresh rhubarb
- 6 tablespoons of caster sugar
- 1 teaspoon of ground star anise or 3 whole star anise pods
- 175 g butter or vegetable fat
- 350 g plain flour
- 175 g caster sugar
- Flaked almonds
- Set your oven to 180 C, 400 F or Gas Mark 4.
- Wash your rhubarb stems and then cut them into 1 cm lengths.
- Put the rhubarb pieces in a baking dish (20 cm x 28 cm). Sprinkle with caster sugar. You will need approximately one and a half tablespoons of sugar for each rhubarb stem. If you are wary of the sourness of rhubarb, you can add two tablespoons of sugar for each stem.
- If you are using ground star anise sprinkle it over the rhubarb. If you are using whole star anise seedpods add them to the dish. You will get a milder flavour if you are using the whole seedpods. You will also need to let people know that they are there!
- Next make the crumble topping. Put the 350 g flour and 175 g butter (or vegetable fat) in a bowl and “rub in” using your fingers, or use a food processor, until the mixture looks like fine breadcrumbs. Then stir in the 175 g of caster sugar.
- Pour the crumble topping on top of the rhubarb.
- Place the baking dish in the oven and cook for 35 minutes.
- If you wish, you can sprinkle some flaked almonds on top of the crumble for the final 5 minutes that it is in the oven. They should get brown and toasted (but not burnt) if they are added at this stage.
Keywords: rhubarb, crumble, star anise, dessert, pudding, recipe