ROSY RHUBARB REIGNS

PLANT ADDS A TANGY TOUCH TO YOUR DESSERT TO DELIVER JUST THE RIGHT FLAVOUR BALANCE

At first glance rhubarb’s appeal can seem a little mystifying. Its stalks are fleshy and tart-tasting, while its leaves contain oxalic acid, which can be toxic.

But rhubarb fans will tell you there’s nothing like the tangy taste and radiant rose-red colour it adds to cooking, especially when baked in pies and crumbles or stewed and spooned over chilled desserts.

With a crunchy gluten-free topping, this delicious rhubarb, pear and strawberry crumble is the perfect all-round dessert.

RHUBARB, PEAR AND STRAWBERRY CRUMBLE

Serves 6

INGREDIENTS

1 1⁄2 bunches rhubarb, trimmed, cut into 3-4cm pieces (400g trimmed weight)

2 beurre bosc pears, cored, sliced

1 lemon, rind finely grated, juiced

2 tbsp maple syrup

2 tsp vanilla extract

250g punnet small strawberries, hulled, large ones halved

Caramel macadamia ice-cream, to serve

CRUMBLE

70g (1⁄2 cup) coconut flour

50g butter, chilled, chopped

2 tbsp white chia seeds

25g (1⁄3 cup) shredded coconut 80g (1⁄2 cup) macadamias, chopped 80ml (1⁄3 cup) maple syrup

METHOD

Preheat oven to 180C/160C fan forced. Combine the rhubarb, pear, lemon juice and rind, maple syrup and vanilla in a frying pan. Cover and simmer over medium-low heat for 5-10 minutes or until just softened. Remove from heat. Add strawberry, cover and set aside for 10-15 minutes, until the strawberries soften slightly. Transfer the fruit mixture to a 26cm oven-proof dish.

To make the crumble, place the flour in a bowl. Use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Add chia, coconut and macadamia. Stir to combine. Stir through 2 tbs maple syrup.

Scatter the crumble over the fruit. Bake for 20-25 minutes or until crumble is golden. Serve with ice-cream and drizzle over the remaining 2 tbs maple syrup.