One of the things I’m loving about our farmhouse is the kitchen, and now that the weather is warming up, I’m keen to get food in from the garden and start cooking again. Unfortunately, September is a bit of a sparse month in the garden. We do have a little kale and brocolli, but not much else. What we do have plenty of, as always, is rhubarb. I can see the rhubarb patch from the kitchen window, and I have been wanting to get out there, pick some stems to thin the plants out, and at the same time make something delicious.
So on Sunday, I made a new twist on the family fave, rhubarb crumble.
Rhubarb and Hazelnut Crumble
Prep time
Cook time
Total time
Author: Jo @ Country Life Experiment
Serves: 6
Ingredients
- 12 rhubarb stems
- 1t vanilla
- 3T sugar
- 75g hazelnuts
- 1t ground ginger
- ¼t cinnamon
- ½ c brown sugar
- ¾ c plain flour
- 100g butter
Method
- Preheat the oven to 160*c
- Cut the rhubarb stems into 2cm lengths
- Place in a baking dish. Sprinkle with the sugar and vanilla.
- Roast for 20 minutes or until soft.
- In a food processor, place the hazelnuts and pulse for 10 seconds or until roughly chopped.
- Place the spices, brown sugar and flour, and pulse for a further 30 seconds until combined.
- Add the butter into the processor, and pulse until the butter is evenly distributed.
- Sprinkle the crumble mixture over the roasted rhubarb.
- Bake for 30 minutes until the crumble is golden and crunchy.
- Serve with custard or icecream.
It seems like an absolute age since I shared a recipe with you, but I can feel the creative juices stirring, so watch this space!
