Recipe Vicki Ravlich-Horan Images Brydie Thompson
Who says the crumble has to be humble? This is my cheffy take on this pudding we all love. Here I serve it on roasted rhubarb. Roasting the rhubarb intensifies the flavour and means the rhubarb keeps its shape. I add raspberries more for colour than flavour.
The crumble can be made ahead of time and stored in an airtight container. It is, in fact, great on ice cream and yoghurt alone, which is handy, as you should have some leftover.
1 cup water
1 cup sugar
½ cup raspberries
1 vanilla pod or a tsp of vanilla paste
6 large stalks of rhubarb
In a small saucepan add the water, sugar, raspberries and vanilla. Heat gently, stirring to dissolve the sugar. Bring to a simmer, then take off the heat.
Cut the rhubarb stalks into even sized lengths, around 8–10cms. Place these in a baking dish and pour over the syrup. Bake at 180°C for 20–30 minutes or until the rhubarb is soft.
For the Crumble
50g macadamia nuts
50g butter
¼ cup sugar
¼ cup flour
100g white chocolate, cut into pieces
Add macadamia nuts to a food processor and pulse to roughly chop
Add the butter, sugar, flour, white chocolate chunks and process.
Spread the dough onto a lined baking tray and bake at 150°C for 20 minutes or until golden brown and crispy.
Cool completely before using.
To serve, place 3–4 pieces of roasted rhubarb on each plate (or fancy glass) and top with the crumble. Serve with ice cream or custard.
