Name: Rhubarb crumble
Yield: 4 - 6
Ingredients: 450 gm rhubarb, trimmed, cut into 3cm pieces (about 1 bunch); 55 gm raw caster sugar (¼ cup); 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 raw caster sugar (¼ cup); 30 gm rolled oats

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

Ingredients

450 gm rhubarb, trimmed, cut into 3cm pieces (about 1 bunch)

55 gm raw caster sugar (¼ cup)

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 raw caster sugar (¼ cup)

30 gm rolled oats

Method

Main

1.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.

2.For oat crumble, combine ingredients in a bowl, rubbing in butter with your fingertips.

3.Scatter crumble over rhubarb and bake until golden, bubbling and tender (20-25 minutes). Serve hot with vanilla ice-cream.

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Vanessa Austin