Dessert

Pimm's and berry crumble with macadamia and cream

Name: Pimm's and berry crumble with macadamia and cream
Yield: 6
Ingredients: 2 bunches (500g) trimmed rhubarb, cut into 8cm pieces; 500g raspberries (Monty used Parkesbourne Rainbow Raspberries); Finely grated zest of 1/2 orange; Finely grated zest of 1/2 lime and 2 tbs lime juice; 2 rosemary sprigs; 2/3 cup (150g) caster sugar; 1 cup (250ml) Pimm’s; 500ml thickened cream; 1 tbs runny honey (Monty used Miellerie Leatherwood Honey); 1/2 cup (75g) plain flour; 1/2 cup (45g) rolled oats; 1/2 cup (125g) brown sugar; 120g unsalted butter, chopped, chilled; 1/4 cup (35g) chopped macadamias; 40g chopped white chocolate

Rate now

Jump to recipe

by Monty Koludrovic

Aug 11, 2018

"In desserts, I look for a great balance of sweetness, acidity and texture - a fruit-based dessert like a crumble is the perfect harmony of all these elements" - Monty Koludrovic.

2 bunches (500g) trimmed rhubarb, cut into 8cm pieces
500g raspberries (Monty used Parkesbourne Rainbow Raspberries)
Finely grated zest of 1/2 orange
Finely grated zest of 1/2 lime and 2 tbs lime juice
2 rosemary sprigs
2/3 cup (150g) caster sugar
1 cup (250ml) Pimm’s
500ml thickened cream
1 tbs runny honey (Monty used Miellerie Leatherwood Honey)

Crumble topping

1/2 cup (75g) plain flour
1/2 cup (45g) rolled oats
1/2 cup (125g) brown sugar
120g unsalted butter, chopped, chilled
1/4 cup (35g) chopped macadamias
40g chopped white chocolate

Method

1.

Preheat the oven to 190°C.
2.

Combine rhubarb and 375g raspberries in a saucepan with orange and lime zest, lime juice, rosemary, caster sugar and Pimm’s. Stand for 30 minutes to macerate. Place over medium heat, bring to a simmer and cook, stirring occasionally, for 12-14 minutes or until thickened slightly. Stir through cornflour and remaining 125g raspberries. Divide among the four 300ml baking dishes or 1.25L (5-cup) baking dish and set aside.
3.

For crumble topping, combine flour, oats, sugar and butter in a bowl. With clean hands, rub in the butter until topping resembles coarse breadcrumbs. Add nuts and chocolate, and stir to combine. Sprinkle topping over rhubarb mixture and bake for 14-16 minutes or until golden and bubbling. Meanwhile, combine cream and honey in a bowl. Serve the crumble with the honey cream.