Liam Neeson and the Rhubarb Crumble
  • Filling:
  • 6-1/2 cups rhubarb cut into 1-inch cubes (about 2 pounds)
  • 1-1/4 cups granulated white sugar
  • 3 Tablespoons all-purpose flour
  • Topping:
  • 1 cup all-purpose flour
  • ¼ cup granulated or brown sugar
  • ¼ teaspoon baking powder
  • pinch of salt
  • pinch of ground ginger
  • pinch of cinnamon
  • ½ cup cold unsalted butter, cut into very small pieces
  • ½ cup finely chopped pistachios (optional)
  1. For the filling:
  2. Toss the rhubarb cubes with sugar and flour; set aside and let macerate while you make the topping, about 20 minutes.
  3. For the topping:
  4. Put flour, sugar, baking powder, salt, ginger, and cinnamon in a bowl; stir together. Add butter and work into flour with fingers or a fork as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
  5. To Bake:
  6. Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3-inches deep. Sprinkle topping loosely over fruit. Place dish on a baking sheet to catch drippings and bake for about 1 hour, until topping is golden and filling is visibly bubbly at the edges. Cool slightly, then scoop up and enjoy with vanilla ice cream, or whipped cream.
Recipe by The Culinary Cellar at