For the rhubarb:
- 600g rhubarb, cut into 2cm pieces
- 3 large apples, peeled, cored and cut into 2cm pieces
- 1/2 cup apple juice
- 1 cup pitted dates, halved
- 1/2 sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
Place all the ingredients in a large saucepan, mix together and place on medium-high heat. Simmer for about 15 minutes until the fruit just starts to break down. Pour into your favourite ovenproof dish. The fruit should be 3-4cm deep in the base.
For the crumble:
- 3/4 rolled oats
- 1/2 cup soft brown sugar
- 3/4 cup flour
- 1 cup roasted unsalted macadamias, coarsely chopped
- 1/2 tsp ground cinnamon
- 100g unsalted butter, cut into 1cm cubes
Place all the ingredients except the cream in a large mixing bowl. Rub together by hand until the mixture begins to come together, but is still quite coarse. There should be no visible chunks of butter. Spoon the crumble evenly over the rhubarb mix then refrigerate until required.
Preheat the oven to 200'C then bake the crumble for 20 minutes or until the topping is golden and crisp.
Dish out the crumble into bowls and serve with whipped cream or ice-cream (as we do!).
Recipe by Al Brown from Cuisine magazine July 2010
Sharing is Caring ... Enjoy :)
L xx
Linking up with lovely foodie Ange.
