In summer my vege garden is literally heaving under the weight of rhubarb. It’s such a beautiful plant with its ruby red stalks and giant elephant ear leaves. It is one of my favourite plants to grow and eat as there are so many things you can do with it – just be careful not to eat the leaves! Here is my go-to summer dessert as it combines the two things I actually seem to be able to grow!
Makes 6 serevings
1 bunch rhubarb
grated zest and juice of 1 orange
1 vanilla bean, split, seeds scraped
1/4 cup raw sugar
2 tbsp SR flour
2 tbsp raw sugar
1/4 cup walnuts, chopped
20g chilled unsalted butter
Preheat oven to 180C.
Trim rhubarb and cut into smallish pieces. Place in a baking dish with the strawberries, vanilla pod, sugar, orange zest and juice. Cover with foil and bake for about 25 minutes or until rhubarb is tender but not falling apart.
Crumble: Pulse the walnuts and sugar in a blender, add butter and pulse until mixture clumps. Spread mix onto a lined baking tray and bake 15 minutes, until golden. Remove and when cool break up any large clumps.
Serve the rhubarb in glasses, sprinkled with the crumble and drizzled with homemade custard.