Cafes, Restaurants and Dining in Perth, Western Australia.

A Warm Rhubarb & Vanilla Crumble

Screen Shot 2016-07-11 at 12.36.36 PMBy Teresa Cutter. I absolutely love anything rhubarb. Its tart flavour is heaven when combined with orange and vanilla aromatics. What makes this crumble extra special is a little scattering of raspberry right after roasting as it enhances the wonderful flavour and colour of the final dish.  You need to serve it with a smooth, silky Greek style yoghurt that tames the tartness of the dish and allows the aromatics to linger on your taste buds.  I often make a large batch of this recipe so I can enjoy leftovers for breakfast the next day.

What’s good about it:
Rhubarb is high in antioxidants, especially lycopene which is good for heart health.  Rhubarb is also a good source of vitamin C that helps boost immunity and increases the absorption of iron.  Rhubarb also acts as a prebiotic and stimulates the growth of good bacteria in the digestive system. Oats are a great source of soluble fibre that supports digestive health and helps to lower cholesterol. Almonds are high in the minerals calcium, magnesium and potassium as well as vitamin E  to help nourish the immune system.

1 bunch (400 g /14 oz) rhubarb, washed, trimmed and cut into chunks
Juice from 1 orange
1 teaspoon vanilla bean paste
2  tablespoons organic maple syrup or honey
1/2 cup raspberries (fresh or frozen) see notes

Oatmeal Almond Crumble
1 cup (100 g) almond meal
1/2 cup (50 g)  rolled oats
80 g cultured grass-fed butter
2 tablespoons coconut sugar or unrefined raw sugar

Combine almond meal and oats into a mixing bowl.
Add butter and rub it through the oats and almonds until crumbly.
Add sugar and toss through.
Set aside to sprinkle over the rhubarb before baking.

Preheat your oven to 160 C. Fan forced.
Combine rhubarb, orange juice, vanilla and maple syrup into a bowl.  You should have about 1/2 cup orange juice.
Spoon into a baking dish.
Roast rhubarb and aromatics in the oven for 20 minutes or until soft and gorgeous.
Remove rhubarb from the oven.
Fold through the raspberries.
Top rhubarb generously with the crumble.
Bake for a further 20 – 25 minutes or until golden.
Serve warm or cold with Greek style yoghurt and enjoy.
Serves 6

Notes + Inspiration
Leftovers can be eaten for breakfast with natural yoghurt.
Use cherries in place of raspberries.
Use freshly brewed hibiscus tea in place of orange juice.

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