Friday, August 19, 2011
EAT: RHUBARB + BERRY CRUMBLE.
SERVES 8 | PREP 10 MINS | COOKING 20 MINS | VEGETARIAN
If you want a simple, nutricious crumble with a difference, you've got to give this a go. It's a favourite in our home, and the recipe is asked for lots! You can even make it vegan if you want to.
850g rhubarb, trimmed, cleaned, chopped
1 cup caster sugar
1 1/2 cups frozen mixed berries
1 cup self raising flour
1 1/2 tsp cinnamon
1/2 cup brown sugar
2/3 cup hazelnuts, toasted, chopped coarsely
icing sugar for dusting
1 Preheat moderately hot oven (200 degrees celcius).
2 Combine rhubarb and sugar in large fry pan, cook uncovered, stirring gently until sugar melts and rhubarb is tender. Remove from heat. Fold through berries.
3 Place flour in a medium bowl, rub in the butter, stir in cinnamon, brown sugar and hazelnuts.
4 Place the rhubard mixture in a ovenproof dish and sprinkle crumble mixture evenly over the rhubarb.
5 Bake in oven for 20 minutes or until the crumble topping is browned lightly. Dust with icing sugar.