"This is a crumble at its simplest - the vibrant rhubarb
stalks and pomegranate seeds do all the talking here," says
240 gm (2 cups) caster sugar 35 gm (1/4 cup) cornflour 1.4 kg thick deep-red rhubarb stalks (about 2 bunches), cut crossways into 3cm pieces Arils from 1 pomegranate, plus extra to serve (optional) 3 tsp pure vanilla extract 250 ml (1 cup) thickened cream, whipped to soft peaks Hazelnut crumble 100 gm hazelnuts80 gm plain flour 80 gmbrown sugar 120 gm cold unsalted butter, cubed
For hazelnut crumble, pulse hazelnuts, flour, sugar and 1 tsp salt in a food processor until hazelnuts are broken up into very small pieces. Add butter and pulse until clumps form, spread on a tray lined with baking paper and freeze until firm (10-15 minutes).
Preheat oven to 190C, and butter six 375ml shallow ovenproof dishes (or a large baking dish, about 22cm x 32cm). Combine sugar and cornflour in a large bowl, then add rhubarb, pomegranate and vanilla, and toss to coat and combine. Stand for fruit to release some juice (10-15 minutes), then divide among prepared dishes and top with hazelnut crumble. Place on a baking tray lined with foil and bake until golden and bubbling (30-35 minutes). Cool briefly, then serve with whipped cream.