Rhubarb Crumble
This recipe combines the tartness of rhubarb with the natural sweetness of honey, creating a deliciously balanced dessert. The fragrant aroma of lemon zest adds a fresh twist to the stewed rhubarb, complemented by a crunchy oat and hazelnut crumble topping. Enjoy a warm serving straight from the oven, paired with a cool dollop of yogurt or ice cream for a delightful contrast in flavors and textures.
— Constant Cookbook
Ingredients
- 500g Rhubarb
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 large tablespoons of Steens Raw Manuka Honey (add more for a sweeter taste)
- 40g cold diced butter
- 4 tablespoons wholemeal flour
- 4 tablespoons rolled oats
- 4 tablespoons roughly chopped hazelnuts
- 1 tablespoon of Steens Raw Manuka Honey
Instructions
- Place all the compote ingredients into a pot and stir.
- Bring to the boil stirring often then immediately reduce heat to a simmer and cook until rhubarb is soft and stewed.
- Place in a dish in preparation for the crumble.
- Rub butter into flour and when combined add the oats and hazelnuts and continue to rub in .
- Lastly mix in the manuka honey and dollop the crumble all over the rhubarb.
- Bake for approx. 30 minutes or until crumble is golden in a 190 C degree oven.
- Complete the dish with a serving of yoghurt or ice cream.
Yield
Serves 4
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