Name: Curtis Stone’s rhubarb, pomegranate and hazelnut crumble
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
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

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 tantalising talking here.

Serves 6

Prep

15M

Cook

35M

Total

50M

“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.

Curtis Stone

Styling by Emma Knowles