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Rhubarb, pomegranate and hazelnut crumble

This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the tantalising talking here.

By Curtis Stone
  • Serves 6
  • 15 mins preparation
  • 35 mins cooking (plus chilling, cooling)
Curtis Stone's rhubarb, pomegranate and hazelnut crumble
Curtis Stone's rhubarb, pomegranate and hazelnut crumble

"This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the talking here," says Stone. 

Ingredients

  • 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
  • Arils from 1 pomegranate, plus extra to serve (optional)
  • 3 tsp pure vanilla extract
  • 250 ml thickened cream, whipped to soft peaks (1 cup)
Hazelnut crumble
  • 100 gm hazelnuts
  • 80 gm plain flour
  • 80 gm brown sugar
  • 120 gm cold unsalted butter, cubed

Method

Main
  • 1
    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).
  • 2
    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.
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  • Author: Curtis Stone