serves
8
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 3 bunches rhubarb (approximately 1.5 kg), trimmed and cut on the diagonal into 10 cm pieces
- 1 cup raw sugar
- 1 cup apple juice
- 1 vanilla pod, scraped
- 1 cup macadamia nuts, roughly chopped
- 1 cup shredded coconut
- ½ cup brown sugar
- 40 g butter, room temperature
- ½ cup plain flour
- 1 tsp ground cinnamon
- vanilla ice-cream, for serving
Instructions
Preheat the oven to 180°C (360°F). Spread the rhubarb pieces evenly over the base of 2 large baking dishes, sprinkle the raw sugar and apple juice evenly between the 2 trays. Add half of the vanilla pod and seeds to each tray and give them a gentle stir.
Loosely cover with foil and set aside.
To make the crumble, combine the nuts, coconut, brown sugar, butter, flour and cinnamon in a medium mixing bowl, rub together gently with your finger tips and then sprinkle over a lined baking tray.
Place the rhubarb and crumble trays into the oven and cook for 15-20 minutes. The rhubarb should be tender but not falling apart and the crumble should be golden brown.
Serve the rhubarb and its syrup piled into a serving dish, the crumble on the side and a tub of the best quality vanilla ice-cream. Let your guests assemble their own deconstructed rhubarb crumble with ice-cream.
Note
• Any leftover crumble can be stored in an airtight container in the pantry for up to a month. Why not try stirring it through softened ice-cream and serve with caramelized apples for another great winter dessert.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
