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Rhubarb crumble

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

You'll need

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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2013

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