It’s definitely crumble weather. I like to spice mine with stem ginger and cardamom. A touch of coconut in the topping makes for the perfect bowl of exotic comfort.
400g rhubarb, cut into chunks
5 cubes crystallised ginger, finely chopped
4 tbsp. orange juice
4 cardamom pods, husks removed and seeds ground to a fine powder
1 tsp. vanilla bean paste
4 tbsp. honey
80g desiccated coconut
110g demerera/light brown sugar
90g butter plus 20g coconut oil
flaked almonds to sprinkle on top
- preheat oven to 180C
- cut rhubarb into chunks and place in an ovenproof dish. Sprinkle with the orange juice, honey, vanilla, stem ginger and cardamom pods. Mix well.
- Roast for 10 mins, cool and fish out the cardamom pods.
- rub the butter and coconut oil into the flour, desiccated coconut and sugar and salt until you have breadcrumbs. Sprinkle a thick layer of this over the rhubarb, top with the flaked almonds and bake for 35-40 minutes, until the topping is crisp and the almonds are golden brown.