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Rhubarb and Hazlenut Crumble

I Bunch Rhubarb
4 tablespoons. Caster Sugar
1 Teaspoon Vanilla Extract
110g (4 oz.) Flour
110g (4 oz.) Whole Hazlenuts
110g (4 oz.) Caster sugar
110g (4 oz). Butter.

First roast the Hazlenuts in a hot oven for about 5 minutes
Then tip into a dry teacloth and rub to remove any loose skins.
Leave to cool completely.

Trim the Rhubarb and and put onto the base of an ovenproof dish sprinkle over the sugar and the vanilla.
The easiest way to make the crumble is in a food processor.
Dice the butter and whizz into crumbs with the caster sugar and the flour. Then pulse in the peeled hazlenuts to roughly chop only.
Sprinkle this mixture over the rhubarb and cook at 175C 350F Gas4 for 30 or so mts. until the crumble goes pale brown .
This is best served hot or warm, with cream, custard, or with vanilla yoghurt.

September 3, 2007 06:57 PM | 0 Comments
  Martin Dwyer
Consultant Chef