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Blackberry, raspberry & rhubarb crumble

Serves 4–6


2 cups caster sugar
1 cup water
½ vanilla bean
½ lemon, zest
2 bunches rhubarb, trimmed and cut into 3-cm lengths
2½ cups frozen or fresh blackberries or raspberries
80g soft butter
120g plain flour
100g brown sugar
60g ground almonds
90g cashews
1 tsp cinnamon, ground
1 tsp baking powder
vanilla ice cream, to serve

  1. Preheat oven to 220°C.
  2. Combine caster sugar, water, vanilla bean and lemon zest in a large saucepan and bring to boil. Simmer for 2 minutes.
  3. Add the rhubarb and simmer gently, uncovered, for 10 minutes.
  4. Drain and mix in half the blackberries or raspberries.
  5. Spoon fruit into a lightly greased ovenproof dish.
  6. Combine butter and flour in a medium bowl. Rub the butter and flour together with your fingers until the mixture resembles coarse breadcrumbs.
  7. Add the brown sugar, almonds, cashews, cinnamon and baking powder. Stir well.
  8. Top fruit with the crumble mixture and scatter over the remaining blackberries and raspberries.
    Bake for 20–25 minutes or until golden.
  9. Serve with vanilla ice cream.

Recipe courtesy of blueberry grower, Nikki Casey

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