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  • Serves 6
  • 40 minutes
  • Difficulty Easy
  • 12 Ingredients
By

42 Comments

504_recipes_win 1 of 5 copies_valli little_bakeValli Little’s passion for cooking shines through in her writing and her easy-to-follow and most importantly failsafe recipe books.

Please enjoy this recipe from BAKE – one of the recipe books in Valli’s latest series of mini books – SPICE, INDULGE, BAKE, SIMPLE, SLOW & SIZZLE. You can follow Valli on Twitter and Instagram. You can purchase Valli’s books at all leading book retailers or at ABC Online.


Ingredients (serves 6)

  • 1 bunch rhubarb, trimmed, cut into 3cm lengths
  • 1/4 cup (55g) caster sugar
  • 2 tsp finely grated orange zest
  • 1/2 cup (125ml) orange juice
  • 2 tsp cornflour
  • 250g punnet strawberries, hulled, quartered
  • Pure (thin) cream, to serve
  • CRUMBLE TOPPING
  • 100g unsalted butter
  • 1/2 cup (110g) caster sugar
  • 2/3 cup (100g) plain flour, sifted
  • 2/3 cup (100g) pistachio kernels

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. For the crumble topping, place the butter, sugar, flour and pistachios in a food processor and pulse until mixture resembles coarse crumbs. Spread onto the lined tray and refrigerate while you make the filling.
  3. Place the rhubarb, sugar and orange zest and juice in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until just tender. Combine the cornflour with 1 tablespoon of cold water, stirring to dissolve, then add to the pan. Cook, stirring for 1-2 minutes until slightly thickened, then stir in the strawberries.
  4. Divide the rhubarb mixture among 6 x 1-cup (250ml) cleaned cans or ramekin dishes. Sprinkle over the crumble topping, then bake for 20 minutes or until topping is golden and the strawberries have released all their juices.
  5. Drizzle the crumbles with cream and serve.

  • Oooo this sounds so yummy. Yes please

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  • I have never cooked with rhubarb. Really must give it a go

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  • These look so good. Might be able to convince the family that rhubarb really is yummy with this recipe.

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  • Thanks so much for your recipe – especially the crumble topping which will go with many fruits.

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  • Look so good thanks for sharing your recipe

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  • Yummy

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  • I am not a rhubarb fan, but my hubby is and these do look delicious.

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  • Oh yumm, have some rhubarb in the garden, think I’ll be making this.

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  • I need this right now. It looks delicious and oh so tempting

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  • Looks yum

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  • This looks so yummy

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  • Thx for sharing

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  • Omg that looks delicious I love rhubarb

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  • Oooh yum, you said my favorite word- rhubarb!

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  • Great recipe – thanks so much for sharing. Does a bunch of rhubarb equate to 600g? When you grow and pick it yourself, its hard to know how much to pick for the recipe.

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  • yum, this looks so good

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  • Delicious and easy recipe to make. Wonder how it would go without the orange juice and zest

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  • Sounds like a great recipe, especially for summer thanks for sharing

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  • I am not a fan of rhubarb but my hubby loves it. I must admit, I think I’d be prepared to try this though.

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  • I love the pistachio’s in the crumble !

    Reply

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