Rhubarb Hazelnut Crumble
Product: Fresh Frozen Organic Rhubarb and Raw Organic Hazelnuts
Serves: 6
Vegetarian: Dessert
Prep time: 15 minutes
Cooking time: 45 minutes
Special equipment: None
Rhubarb is part of the buckwheat family. Technically a vegetable, it has a strong, tart flavor which typically requires plenty of sugar to make palatable. If you don’t have much of a sweet tooth, try reducing the amount of sugar in the recipe – some people prefer it sourer.
Ingredients
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For the base ● 2 lb. fresh frozen organic rhubarb, chopped in ½ inch lengths ● ¼ cup sugar ● 1 tbsp butter ● 1 tsp vanilla extract ● 1 tbsp corn flour |
For the crumble topping ● 3 oz butter ● 1 cup all-purpose flour ● ½ cup raw organic hazelnuts, roughly chopped ● 1 tsp baking powder ● Salt |
Directions
- Preheat the oven to 190°C / 375°F / GM 5.
- Add the rhubarb, sugar, butter, and vanilla to a pan over medium heat. Cook for about 5 minutes, stirring, until the butter has melted.
- Meanwhile, dissolve the corn flour in a small splash of water. Add to the rhubarb and cook for another 2-3 minutes until the mixture has thickened. Transfer to a baking dish.
- For the topping, grate the butter and place into a bowl with the flour, cashews, baking powder and a pinch of salt. Rub together with your fingers until it resembles rough breadcrumbs.
- Scatter the mix evenly over the rhubarb base and transfer to the oven.
- Bake for about 35 minutes until bubbling at the edges and golden brown on top.
- Serve hot, optionally with vanilla ice cream.
Further notes
Although the crumble is best fresh from the oven, it can be eaten cold the following day. The crumble topping will have softened a little, but it will still taste very good.
