Rhubarb and Pistachio Crumble

Truly, there are few things I don’t enjoy eating.

For years I even told people that I hated celery just so I’d have an answer to this banal question. (I’m sorry, celery, you didn’t deserve to be scapegoated like that. You’re fine, albeit a bit… you know… celery.)

Rhubarb was the other thing I used to tell people I didn’t like. But, much like celery – which is not dissimilar in shape and silhouette – I actually harboured no strong feelings against this veg. When my negative stance was challenged, I backed down immediately and grabbed a bunch.

Then I was hooked… by the proverbial barb.

Soon I couldn’t stop myself from throwing a bunch in the trolley and crumbling. Rhubarb and pistachio crumbling, that is. When combined with some vanilla and the right kind of apple – Yello ideally but a Golden Delicious will do – the rhubarb really shines. Not entirely unexpected for an ingredient that’s lipstick pink.

If you’ve been ignoring rhubarb for too long, give this crumble recipe a go while it’s still cold enough for warm desserts.

Ingredients

  • 1 bunch of rhubarb
  • 2 apples, preferably Yello or Golden Delicious
  • 3 tablespoons brown sugar
  • 1 vanilla pod

Crumble Topping

  • 1 cup of rolled oats
  • 1/2 cup desiccated coconut
  • 1/2 cup plain flour
  • 1/2 cup chopped pistachios
  • 1/2 cup brown sugar
  • 1 tablespoon caster sugar
  • 100g of unsalted butter, melted

Method

  1. Preheat your oven to 160 degrees.
  2. Wash the rhubarb stems and chop into roughly 3cm lengths.
  3. Peel, core and chop the apples. Combine with rhubarb in a separate bowl.
  4. Add the brown sugar and vanilla seeds, scraped from the pod. Pour into a medium sized baking dish.
  5. Combine all of the dry crumble ingredients in a bowl.
  6. Add the melted butter and stir until combined but not too long, it should be clumpy.
  7. Spoon this mixture over the rhubarb and bake for 40 mins or until the top is golden.
  8. Sprinkle with caster sugar before serving.

* The crumble can also be made and reheated later, simply stop cooking about ten minutes early and then reheat on low when required.

This recipe is a sponsored post with ingredients provided by Ziggys Fresh, Canberra, as part of an on-going collaboration. It is published here and linked on their website.

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