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