Rhubarb & Macadamia Crumbles with Super Vanilla Icecream

From Stonesoup

There’s nothing like a good crumble with icecream as a warming winter dessert. Rhubarb is one of my all time favourite vegetables that feels more like a fruit and it bakes down into a lovely tart flavoured base to support a nutty crunchy crumble topping.

Feel free to make in one large dish but I really think that individual crumbles make much more sense. No arguments about who got the most topping or the biggest serve and everything keeps its hat longer if served in the dish it was baked.

Serves 4
500g rhubarb stalks, approx 1 large bunch
1 beurre bosc pear
4T brown sugar
75g butter
75g plain flour
75g sugar
125g macadamia halves
vanilla icecream, to serve

1. Preheat oven to 200C. Cut rhubarb stalks into 4cm lengths and cut pear into quarters lengthwise, removing core then cutting each quarter into thirds. Combine in n oven proof dish, sprinkle with brown sugar and cover with foil. Bake for 20mins.

2. Remove foil and stir. Return to the oven uncovered and bake for 20-30 mins or until fruit is soft and the excess liquid has evaporated. Cool and divide between four 1 cup capacity ramekins or tea cups.

3. Whizz macadamia halves in a food processor until the largest pieces are about pea sized. Transfer to a bowl and then pulse butter, flour and sugar until the mixture resembles coarse breadcrumbs. Combine with nuts then divide topping between the ramekins.

4. Bake at 200C for 20-30 mins or until toping is dark brown and the filling is bubbling around the edges.

5. Serve hot with a scoop of icecream.

Note: for vanilla icecream recipe click HERE.