10 Sep Rhubarb and Pistachio Crumble
The weather may be turning icy again here in Canberra but we don’t mind one bit. You know why? Plenty more cozy nights in to enjoy this rhubarb and pistachio crumble!
Such an easy recipe to make, even the kids could do it for you. (Hint, hint.)
Rhubarb is beautiful at the moment and if you’ve never cooked with it before, here’s your chance. Make sure to tag us in your photos when you give it a try.
- 1 bunch of rhubarb
- 2 apples, preferably Yello or Golden Delicious
- 3 tablespoons brown sugar
- 1 vanilla pod
- 1 cup of rolled oats
- 1/2 cup desiccated coconut
- 1/2 cup plain flour
- 1/2 cup chopped pistachios
- 1/2 cup brown sugar
- 1 tablespoon caster sugar
- 100g of unsalted butter, melted
- Preheat your oven to 160 degrees.
- Wash the rhubarb stems and chop into roughly 3cm lengths.
- Peel, core and chop the apples. Combine with rhubarb in a separate bowl.
- Add the brown sugar and vanilla seeds, scraped from the pod. Pour into a medium sized baking dish.
- Combine all of the dry crumble ingredients in a bowl.
- Add the melted butter and stir until combined but not too long, it should be clumpy.
- Spoon this mixture over the rhubarb and bake for 40 mins or until the top is golden.
- Sprinkle with caster sugar before serving.
* The crumble can also be made and reheated later, simply stop cooking about ten minutes early and then reheat on low when required.
This recipe was published on the blog Photo Before We Eat and is part of an on-going collaboration with Ziggys Fresh.