Rhubarb crumble

AT A GLANCE

  • Serves 4 - 6 people

Pistachio gelato is also a great accompaniment to this wintry dessert.

  • 450 gm (about 1 bunch) rhubarb, trimmed, cut into 3cm pieces
  • 55 gm (¼ cup) raw caster sugar
  • Finely grated rind and juice of 1 lemon
  • Scraped seeds of 1 vanilla bean
  • To serve: vanilla ice-cream
  •  
  • Oat crumble
  • 150 gm plain flour
  • 150 gm butter, softened
  • 55 gm (¼ cup) raw caster sugar
  • 30 gm rolled oats
01   Preheat oven to 200C. Toss rhubarb, sugar, lemon rind and juice and vanilla seeds in a bowl to combine, transfer to a buttered 1-litre baking dish and set aside.
02   For oat crumble, combine ingredients in a bowl, rubbing in butter with your fingertips.
03   Scatter crumble over rhubarb and bake until golden, bubbling and tender (20-25 minutes). Serve hot with vanilla ice-cream.

Topics:

OATS, RHUBARB, FAST, MODERN AUSTRALIAN, WINTER, DESSERT, VANILLA

Recipe:

LISA FEATHERBY AND ALICE STOREY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Jun 2013

Jun 2013

View Full Site