"This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the talking here," says Stone.
- 240 gm caster sugar (2 cups)
- 35 gm cornflour (1/4 cup)
- 1.4 kg thick deep-red rhubarb stalks (about 2 bunches), cut crossways into 3cm pieces
- 3 tsp pure vanilla extract
- 250 ml thickened cream, whipped to soft peaks (1 cup)
- 100 gm hazelnuts
- 80 gm plain flour
- 80 gm brown sugar
- 120 gm cold unsalted butter, cubed
- 1For 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).
- 2Preheat 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.