Rhubarb, pomegranate & hazelnut crumble.
You do know how to make a crumble ? Of course !
But you probably haven’t seen it made with these ingredients.
Adulterated from Curtis Stone at Gourmet Traveller.
You need for 30 models:
240 gm (2 cups) caster sugar
35 gm (1/4 cup) cornflour
1.4 kg thick deep-red rhubarb stalks (about 2 bunches), cut crossways into 3cm pieces
Arils from 1 pomegranate, plus extra to serve (optional)
3 tsp pure vanilla extract
250 ml (1 cup) thickened cream, whipped to soft peaks
100 gm hazelnuts
80 gm plain flour
80 gm brown sugar
120 gm cold unsalted butter, cubed
- Pull on incredible and totally glamorous Marchesa glitter gown.
- Slip on Marc Jacobs gold sandals
- Pour a bucket of wine into your glass.
- For hazelnut crumble, pulse hazelnuts, flour, sugar and 1 tsp salt in a food processor until hazelnuts are broken up into very small pieces. Like your credit card should be.
- Add butter and pulse until clumps form, ( like your hips) and spread on a tray lined with baking paper and freeze until as firm as J.Lo’s abs (10-15 minutes).
- Preheat oven to 190C.
- Moisterise six 375ml shallow ovenproof dishes (or a large baking dish, about 22cm x 32cm).
- Combine sugar and cornflour in a large bowl, then add rhubarb, pomegranate and vanilla, and toss to coat and combine.
- Stand for fruit to release some juice (10-15 minutes), while you have another wine, then divide among prepared dishes and top with hazelnut crumble.
- Place on a baking tray lined with foil and bake until golden as Beyonce and bubbling as Kate Hudson (30-35 minutes).
- Cool briefly, then serve with whipped cream.