Micky Robertson's deconstructed rhubarb crumble
serves
6
"The rhubarb is best served straight away, warm from the oven. The exquisite aroma will have filled the kitchen, making you impatient to dig straight in! But any leftovers are delicious with yoghurt for breakfast. I often make the crumble in advance and store it in a glass jar in the fridge. It keeps well and then only needs to be warmed before serving." - Micky Robertson
Recipe note: You’ll need a deep-sided baking dish.
Ingredients (10)
- 12 (850g total) thick stalks rhubarb
- Finely grated zest and juice of 1 orange
- 2 star anise
- 6 cardamom pods
- 2 tbs rapadura sugar
Crumble
- 1/2 cup (75g) plain flour (or spelt flour)
- 40g caster sugar
- 1/4 cup (25g) almond meal
- 40g unsalted butter, softened
- 15g flaked almonds
Method
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1.Preheat oven to 190°C/170°C fan-forced.
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2.Trim, wash and pat rhubarb dry, then cut into 4cm lengths and add to a deep-sided baking dish. Top with zest and juice. Add star anise, cardamom and sugar, then give a good stir to coat well.
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3.Bake for 10-15 minutes until the rhubarb ‘gives’ when you push it gently with the base of a spoon. Remove star anise and cardamom pods and discard.
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4.Meanwhile, to make the crumble, mix the flour, sugar and almond meal in a large bowl. With your fingers, rub the softened butter into the dry ingredients until the mixture forms a light breadcrumb texture.
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5.Transfer to a baking tray lined with baking paper, arranging the mixture in an even single layer. Bake for 5 minutes. Give a good shake, or swirl with a wooden spoon, and bake for another 5 minutes. Add the flaked almonds and bake for another 5 minutes until golden brown, but do not allow to burn.
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6.To serve, spoon rhubarb into individual bowls and scatter generously with crumble.
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