Rhubarb
- 500g rhubarb cut into 4cm pieces
- 3½ tbs honey
- 3 tbsp grapefruit juice
- Vanilla ice cream, to serve
Method
Preheat oven to 180C. Toss rhubarb, honey and juice. Spread out onto a lined baking sheet and bake for 20 minutes or until tender. Spoon rhubarb into individual dishes and scatter over the crumble. Bake for half an hour or until golden and bubbling. Allow to cool a little before serving with ice cream
Serves 4
Crumble
- 100g Bauple nuts
- 100g plain flour
- 125g chilled, unsalted butter, cut into cubes
- 35g brown sugar
- 35g caster sugar
Method
Pre-heat the oven to 200C. Blitz half the nuts to a fine meal and combine with flour and butter and rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few large lumps. Add the sugars and stir through. Sprinkle with a little cold water and rake through with a fork until you have a lumpy, crumbly mixture then freezer for 10 minutes, Coarsely chop the remaining Bauple nuts and fold through the crumble.
