The Great Australian Cookbook

https://www.lifestylefood.com.au/recipes/26413/rhubarb-and-berry-crumble

LifestyleFOOD.com.au

For a sweet treat straight from the farm, try Rodney Dunn's rhubarb and berry crumble with goats milk and vanilla custard.

Ingredients

  • 1 kg rhubarb

  • 275 g sugar

  • 1 cup raspberries

  • 3 cups boysenberries

  • Crumble mixture

  • 150 g whole wheat flour

  • 120 g cold butter, finely chopped

  • 90 g raw sugar pinch of salt

  • 50 g flaked almonds

  • Goat Milk Vanilla custard

  • 500 ml goat milk

  • 400 ml cream

  • 1 vanilla bean, split lengthways

  • 240 g egg yolk (from about 10 eggs)

  • 200 g caster sugar

Method

  • 1.

    Pre-heat oven to 200°C.

  • 2.

    Trim the rhubarb, wash and cut into 2-3 cm pieces. Place in a large saucepan with sugar, cover and cook over a medium heat, stirring occasionally, until rhubarb is soft; about 20-25 minutes.

  • 3.

    Remove from heat, add berries and carefully fold through.

  • 4.

    For crumble mixture: place flour, butter, sugar and salt in a bowl and use your fingertips to rub the ingredients together, then mix almonds through.

  • 5.

    Spoon rhubarb and berry mixture into six ovenproof ramekins or one large ovenproof dish. Scatter with crumble mixture and place in the oven. Cook until the crumble is golden-brown and the mixture is beginning to bubble up the sides; 35–40 minutes.

  • 6.

    For goat milk vanilla custard: combine goat milk and cream in a large saucepan and bring to the boil over a medium-high heat. Split the vanilla beans, scrape out seeds, add to the milk, add the vanilla bean pod. Place egg yolks and sugar in a bowl, whisk until just combined, then gradually pour hot milk mixture into the bowl and whisk to combine. Return mixture to the same saucepan and stir over a low heat until mixture reaches 83°C; it will thicken enough to coat the back of a wooden spoon. Do not boil.

  • 7.

    Remove vanilla bean.

  • 8.

    Pre-heat oven to 200°C. Spoon apple and raspberry mixture into six ovenproof ramekins or one large ovenproof dish. Scatter with crumble mixture and place in the oven. Cook until the crumble is golden-brown and the mixture is beginning to bubble up the sides; 35–40 minutes.

  • 9.

    Serve with goat milk vanilla custard.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1084kj
  • Fat Total 60g
  • Saturated Fat 32g
  • Protein 18g
  • Carbohydrate 124g
  • Sugar 92g
  • Sodium 1347mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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