Entertaining Dessert

Strawberry, apple and rhubarb crumble

Name: Strawberry, apple and rhubarb crumble recipe
Yield: 4
Ingredients: 260g rhubarb stalks, cut into 5cm lengths; 2 Granny Smith apples, peeled, core removed, cut into wedges; 1 cup (220g) caster sugar; 70g crystallised ginger; 1/4 cup (60ml) ginger syrup (from health food shops and gourmet grocers); 1 tsp vanilla bean paste; 2 tsp cornflour; 500g strawberries, hulled, halved if large; Vanilla ice cream, to serve; 2/3 cup (100g) plain flour, sifted; 100g lightly salted butter, chilled, chopped; 1/3 cup (80g) light brown sugar; 1/2 cup (45g) rolled oats; 2/3 cup (100g) macadamias, roasted, roughly chopped; 1/2 tsp mixed spice

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by Dominic Smith

May 16, 2020

This traditional apple and rhubarb dessert is elevated by macadamias in the crumble, and of course, vanilla ice cream to serve.

260g rhubarb stalks, cut into 5cm lengths
2 Granny Smith apples, peeled, core removed, cut into wedges
1 cup (220g) caster sugar
70g crystallised ginger
1/4 cup (60ml) ginger syrup (from health food shops and gourmet grocers)
1 tsp vanilla bean paste
2 tsp cornflour
500g strawberries, hulled, halved if large
Vanilla ice cream, to serve

Macadamia crumble

2/3 cup (100g) plain flour, sifted
100g lightly salted butter, chilled, chopped
1/3 cup (80g) light brown sugar
1/2 cup (45g) rolled oats
2/3 cup (100g) macadamias, roasted, roughly chopped
1/2 tsp mixed spice

Method

1.

Preheat oven to 170°C. For the crumble, place flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add remaining ingredients and pulse until just combined. Transfer to a bowl and set aside.
2.

Place rhubarb, apple, sugar, crystallised ginger, ginger syrup, vanilla and corn flour in a large bowl and toss well to combine. Toss through strawberries and divide mixture among 4 x 400ml capacity heatproof dishes (alternatively, you can use a 1.5L capacity baking dish).
3.

Scatter over the crumble mixture and bake for 40-45 minutes until crumble is golden and rhubarb is tender. Top with scoops of vanilla ice cream to serve.