Rhubarb and Mixed Berry Seedy Crumble
Photography by Josh Griggs.
The sharpness of rhubarb pairs beautifully with juicy berries and the crunchy seeded topping will take you to comfort food heaven. Serve with custard, cream or ice cream.
Serves: 4-6
INGREDIENTS
BASE
4 long stalks rhubarb, ends trimmed off, thinly sliced
2 cups frozen mixed berries
1/3 cup caster sugar
finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons cornflour
CRUMBLE
½ cup each plain flour and rolled oats
1/3 cup brown sugar
¼ cup each pumpkin seeds, sunflower seeds and desiccated coconut
2 tablespoons white sesame seeds
2 teaspoons ground ginger
1 teaspoon ground mixed spice
1 teaspoon sea salt
100 grams butter, melted
METHOD
Equipment: 4-5 cup-capacity baking dish.
Preheat the oven to 160°C fan bake.
Base: Place all the ingredients in the baking dish and toss well to combine. Bake for 15 minutes, stirring once.
Crumble: Combine all the dry ingredients in a large bowl. Add the butter and mix until everything is damp.
Remove the pudding from the oven and sprinkle over the crumble. Bake for a further 20 minutes or until the top is golden and crunchy.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!