Pistachio gelato is also a great accompaniment to this wintry dessert.
Rhubarb crumble
Australian Gourmet Traveller recipe for rhubarb crumble.
- Serves 4 - 6
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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
- 1Preheat 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.
- 2For oat crumble, combine ingredients in a bowl, rubbing in butter with your fingertips.
- 3Scatter crumble over rhubarb and bake until golden, bubbling and tender (20-25 minutes). Serve hot with vanilla ice-cream.