First ever “crop” (six thin sticks!) in new garden’s veg patch. Not exactly abundant but Husband and I were over the moon – our first produce. To be precise the rhubarb in question was popping out of the patch unaided but it felt as if it was ours! We ate this Rhubarb and passionfruit crumble alfresco on Sunday with lashings of criminally indulgent clotted cream. No need to cook rhubarb first unless you particularly want to. The rhubarb was slightly tart complementing the other elements beautifully. The nuts added a toasty texture. Oh yes, I cheated and used ready made crumble but have included the recipe here if you want to feel 100% holier than thou! Also the lipsmacking combo of rhubarb and passionfruit makes another wonderful dessert if you mix them with broken meringues – like Eton Mess (for this you do need to roast the rhubarb for ten mins or so first).
Rhubarb and passionfruit crumble
Ingredients serves 2 – 4
6 thin sticks of rhubarb
2 crinkly ripe passionfruits
Small pack ready made crumble mix
Tbsb dark brown sugar
2 tbsp orange or apple juice
Handful of (untoasted) nuts – I used almond slivers and macadamia
How to prepare
Trim the rhubarb and cut into 5cm pieces. Put into a baking dish.
Add the passionfruit seeds. Sprinkle over the brown sugar, drizzle over the juice and then top with the crumble.
Decorate with the nuts. Bake in oven for 30 – 40 mins until cooked through and golden.
If you are not a cheat like me and prefer to make it yourself. If you have any crumble topping left over, you can put it into an airtight container and freeze for up to three months.
150g plain flour
85g demerara sugar
How to prepare
Cut the butter into cubes and place in a mixing bowl with the flour. Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar.
FOR MORE WONDERFULLY EASY AND FOOLPROOF DESSERTS CLICK HERE