Rhubarb and Hazelnut Crumble
Prep time
Cook time
Total time
Serves: 6
  • 12 rhubarb stems
  • 1t vanilla
  • 3T sugar
  • 75g hazelnuts
  • 1t ground ginger
  • ¼t cinnamon
  • ½ c brown sugar
  • ¾ c plain flour
  • 100g butter
  1. Preheat the oven to 160*c
  2. Cut the rhubarb stems into 2cm lengths
  3. Place in a baking dish. Sprinkle with the sugar and vanilla.
  4. Roast for 20 minutes or until soft.
  5. In a food processor, place the hazelnuts and pulse for 10 seconds or until roughly chopped.
  6. Place the spices, brown sugar and flour, and pulse for a further 30 seconds until combined.
  7. Add the butter into the processor, and pulse until the butter is evenly distributed.
  8. Sprinkle the crumble mixture over the roasted rhubarb.
  9. Bake for 30 minutes until the crumble is golden and crunchy.
  10. Serve with custard or icecream.
Recipe by Country Life Experiment at http://countrylifeexperiment.com/2017/09/rhubarb-and-hazelnut-crumble/