Rhubarb and caramelised hazelnut crumbles
- January 2014
- Serves 4
- Hands-on time 20 min, oven time 35 min
These rhubarb and caramelised hazelnuts make gorgeous individual desserts and you can make the fruit filling up to 48 hours in advance.
- 32g (15g saturated)
- 73.2g (51.5g sugars)
For the filling:
- 10 rhubarb stalks (roughly 500g)
- 75g caster sugar
- 1 vanilla pod, split and seeds removed and reserved
- 100g stem ginger in syrup, drained, then finely chopped
For the topping:
- 50g hazelnuts, crushed
- 60g caster sugar
- ½ tsp ground cinnamon
- 60g plain flour
- 50g porridge oats
- 110g slightly salted butter, chilled and cut into chunks
- Preheat the oven to 180°C/fan160°C/gas 4. Chop the rhubarb into 2cm pieces and put in a large pan. Add the sugar, vanilla seeds and pod and stem ginger, then cook slowly over a medium heat until the pieces are soft but still intact. Taste the rhubarb – if it’s too sharp, add a little syrup from the ginger.
- Transfer the fruit, removing the vanilla pod, into 4 x 150ml ovenproof ramekins or pudding dishes, or into a large 600ml ovenproof dish, and set aside.
- To make the topping, roughly crush the hazelnuts in a pestle and mortar and transfer to a dry frying pan over a medium heat. Toast until golden brown, turning often. Sprinkle with the 60g caster sugar and toss until caramelised (about 10 minutes). Lay out on a sheet of baking paper to cool completely. Once cool, break up and transfer to a food processor. Pulse briefly until relatively finely chopped, but still with some good chunks.
- Put the cinnamon, flour, oats and butter in a mixing bowl and rub with your fingertips until the mixture resembles coarse breadcrumbs.
- Stir the chopped nuts through, then divide among the ramekins (or put in an ovenproof dish). Bake the crumbles for around 15 minutes until golden and bubbling. Remove from the oven, then leave to stand for 5 minutes. Serve with custard.
Make the fruit filling and keep chilled for up to 48 hours before assembling the crumbles. You can make the topping, too, and store it in an airtight container for 48 hours.
Freeze the cooled, assembled, unbaked crumbles for up to 3 months, well wrapped in cling film and foil. Bake from frozen, adding another 5-10 minutes to the cooking time.
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