It’s cold, wet and wintry – definitely crumble weather! When I’m making a crumble I can never go past rhubarb. I love the tartness of rhubarb and it pairs beautifully with other fruits and berries. My favourite combination is rhubarb and raspberry.
I go to Sunny Ridge Strawberry Farm in Main Ridge for my berries and the rhubarb I used in the batch of crumble for my Winter Braising Cooking Class and Lunch came from a food swap in Pearcedale. You can’t have crumble without quality thick cream and I like to up the indulgence by adding a dollop of homemade lemon curd.
1 large bunch rhubarb, remove leaves, wash stems and cut into 4cm pieces
200g fresh or frozen raspberries
¼ cup honey
Zest and juice of 2 oranges and extra if needed
½ cup plain flour
1 teaspoon ground cinnamon
⅓ cup brown sugar
100g rolled oats
140g chilled unsalted butter chopped
Double cream to serve
Preheat oven to 180C. Spread rhubarb in a baking dish, drizzle with honey and orange juice and bake for 20 minutes or until tender, then set rhubarb and pan juices aside. Add a little extra orange juice is there are no juices left in the pan.
Combines flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips. Place cooked rhubarb, pan juices and raspberries in a buttered 1 litre ovenproof serving dish, gently toss to combine, sprinkle with crumble, then bake for 25 mins or until golden. Serve with thick double cream.