Rhubarb and Mixed Berry Seedy Crumble
Photography Josh Griggs.
The sharpness of rhubarb pairs beautifully with juicy berries and the crunchy seeded topping will take you to comfort food heaven. Serve with custard, cream or ice cream.
Serves: 4-6
INGREDIENTS
BASE
4 long stalks rhubarb, ends trimmed off, thinly sliced
2 cups frozen mixed berries
1/3 cup caster sugar
finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons cornflour
CRUMBLE
½ cup each plain flour and rolled oats
1/3 cup brown sugar
¼ cup each pumpkin seeds, sunflower seeds and desiccated coconut
2 tablespoons white sesame seeds
2 teaspoons ground ginger
1 teaspoon ground mixed spice
1 teaspoon sea salt
100 grams butter, melted
METHOD
Equipment: 4-5 cup-capacity baking dish.
Preheat the oven to 160°C fan bake.
Base: Place all the ingredients in the baking dish and toss well to combine. Bake for 15 minutes, stirring once.
Crumble: Combine all the dry ingredients in a large bowl. Add the butter and mix until everything is damp.
Remove the pudding from the oven and sprinkle over the crumble. Bake for a further 20 minutes or until the top is golden and crunchy.
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