Rhubarb and raspberry brownie

SERVES 10-14 // PREP TIME 15 MINS // COOK 45 MINS (PLUS COOLING)

Pairing rich, fudgy brownie with the sweet hit of rhubarb and raspberries, this is picnic fare at its finest. For another twist on this favourite, swap the rhubarb for a spoonful of tahini swirled through just before baking, and add a sprinkling of nuts.

450 gm caster sugar 4 eggs, at room temperature 170 gm plain flour 110 gm Dutch-process cocoa, sifted 250 gm butter, melted, plus extra for greasing Scraped seeds of 1 vanilla bean 360 gm dark chocolate (53%-66% cocoa solids), melted 250 gm rhubarb stalks (about ½ bunch), trimmed and sliced diagonally Freeze-dried raspberries (see note), to serve

1 Preheat oven to 160°C. Whisk sugar and eggs in an electric mixer until thick and pale and mixture holds a ribbon (4-5 minutes). 2 Sift flour, cocoa and 1 tsp salt (or to taste) into a bowl, then add butter and vanilla seeds and whisk to combine. Add egg mixture, whisk to combine, then fold in melted chocolate.

3 Grease a 20cm x 30cm lamington tin and line with baking paper, leaving some overhanging. Spread batter in tin, top with rhubarb, and bake until a skewer withdraws clean (40-45 minutes). Cool, then top with freeze-dried raspberries. Cut into 5cm squares to serve. Brownie will keep in an airtight container for 2 days.

Note Freeze-dried raspberries are available online from fresh-as.com

Drink suggestion Thermos of strong coffee.