For a quick and easy dessert, but that delivers on the flavour front, look no further than this baked rhubarb with macadamia crumble and vanilla ice-cream – a real crowd-pleaser for winter.
- 3 bunches rhubarb (approximately 1.5 kg), trimmed and cut on the diagonal into 10 cm pieces
- 1 cup raw sugar
- 1 cup apple juice
- 1 vanilla pod, scraped
- 1 cup macadamia nuts, roughly chopped
- 1 cup shredded coconut
- ½ cup brown sugar
- 40 g butter, room temperature
- ½ cup plain flour
- 1 tsp ground cinnamon
- vanilla ice-cream, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C (360°F). Spread the rhubarb pieces evenly over the base of 2 large baking dishes, sprinkle the raw sugar and apple juice evenly between the 2 trays. Add half of the vanilla pod and seeds to each tray and give them a gentle stir.
Loosely cover with foil and set aside.
To make the crumble, combine the nuts, coconut, brown sugar, butter, flour and cinnamon in a medium mixing bowl, rub together gently with your finger tips and then sprinkle over a lined baking tray.
Place the rhubarb and crumble trays into the oven and cook for 15-20 minutes. The rhubarb should be tender but not falling apart and the crumble should be golden brown.
Serve the rhubarb and its syrup piled into a serving dish, the crumble on the side and a tub of the best quality vanilla ice-cream. Let your guests assemble their own deconstructed rhubarb crumble with ice-cream.
• Any leftover crumble can be stored in an airtight container in the pantry for up to a month. Why not try stirring it through softened ice-cream and serve with caramelized apples for another great winter dessert.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.