This is an incredibly simple and quick dessert to put together…especially if you have a rhubarb patch out the back! This is my ‘go to’ crumble as it is deliciously crunchy and deep in flavour, as well as versatile, being just as lovely with apples, quinces or pears. If you can find fresh walnuts still in their shells, these make a great subsitute for the almonds.
As seen on Postcards, Channel Nine, 29th April 2016.
IngredientsLarge bunch fresh, tender and shiny rhubarb stalks cut into 10cm lengths or to fit baking tray
A few sprigs of rose geranium
A tablespoon of balsamic glaze
Juice and zest of an orange
100g cold unsalted butter, cubed
100g whole raw almonds, pounded in a mortar and pestle until broken into coarse pieces
100g plain flour
100g raw caster sugar
Pinch of fine sea salt
Six star anise seeds (the shiny seeds inside the hard star shaped pods) crushed with a knife
2 tablespoons of natural maple syrup (not maple flavoured syrup!)
Preheat the oven to 175 degrees C.
Lay the rhubarb neatly in a baking dish. If you suspect the rhubarb is a little tough it's worth cutting it into smaller pieces so that it is easier to serve and eat. Tuck the rose geranium leaves around and under the stems and drizzle the balsamic glaze and orange juice over. Sprinkle with the zest.
Combine the sugar, pounded almonds, flour, crushed star anise seeds, butter and salt in a large bowl and rub butter through dry ingredients until it resembles coarse bread crumbs. Add the maple syrup and gently but thoroughly mix through. Spread the crumble topping over the top of the rhubarb, leaving a little space around the edges to allow the rhubarb juices to escape and reduce. Bake in the oven for 30-40 minutes until golden brown and the rhubarb juices are bubbling up the sides Serve with vanilla ice cream.