For a sweet treat straight from the farm, try Rodney Dunn's rhubarb and berry crumble with goats milk and vanilla custard.
Pre-heat oven to 200°C.
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.
Remove from heat, add berries and carefully fold through.
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.
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.
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.
Remove vanilla bean.
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.
Serve with goat milk vanilla custard.
Nutritional analysis per serving (6 servings)
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.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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