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Rhubarb crumble with apples, berries and macadamias

25/4/2015

45 Comments

 
Rhubarb crumble with apples, berries and macadamias
Some of my most treasured recipes were hand written many years ago by family or friends. Some are so faded and the paper so tattered that the writing is barely legible, and yet there is no way that I could bring myself to throwing them out. 

One such recipe was scratched out onto a writing pad by a friend and neighbour in the early 1980s, when our boys (now grown men) were tiny babies. It's for a rhubarb crumble with a brown sugar and oat topping. I don't know the exact origins of the recipe, but I've embellished it over the decades and made it my very own. Every so often, I change it to suit my tastes and the availability of seasonal fruit. 

In this adaptation, I've made a crumble topping with a few of the same ingredients that I would use in my Anzac Biscuits. I use less sugar and butter, and also used gluten free flour (an Aldi brand). You'll note that I have not labelled the recipe 'gluten free' per se, as Australian food standards differ to those of other countries. FSANZ (Food Standards Australia and New Zealand) prohibit any form of oats to be defined as gluten free. This is due to the fact that Australian oats are not free from contamination of wheat, rye or barley because crops are being grown in close proximity and the same equipment is used in harvesting. Interesting, no?

Now tell me dear readers and fellow cooks, do you have handwritten recipes that you treasure? Do please share your stories. 

RHUBARB CRUMBLE WITH APPLES, BERRIES & MACADAMIAS
1 bunch of rhubarb stems (350g)
1 cooking apple
125g blackberries
1/4 cup water
1/4 cup vanilla infused caster sugar
1/2 teaspoon ground vanilla
zest of an orange

For the crumble topping:
1/2 cup plain (AP) flour or gluten free plain flour
1/4 cup shredded coconut
1 cup rolled oats
1/2 teaspoon ground vanilla 
1/2 teaspoon ground cinnamon
1/4 cup brown sugar
65g unsalted butter
1/4 cup golden syrup
1/2 cup macadamia nuts, whole or chopped

To serve:
Dollop cream, sour cream, yoghurt, mascarpone or ice cream 

Preheat the oven to 180 degrees C. Wash the rhubarb stems and cut them into 3-4cm pieces. Peel and core the apple and cut it into cubes which are slightly smaller than the rhubarb pieces.

Combine the water, sugar, vanilla and zest in a saucepan, and heat until the sugar has dissolved. Add the rhubarb and the apples, lower the heat and poach gently until the rhubarb is just soft. Do please take care not to let the rhubarb over cook, as you don't want mush for this dish. Allow the fruit to cool, then transfer the fruit to a lightly buttered ceramic baking dish. Arrange the blackberries over the top of the fruit and set aside. 

Meanwhile, combine the flour, coconut, rolled oats, ground vanilla, ground cinnamon and brown sugar in a Pyrex bowl. In a small saucepan, melt the butter together with the golden syrup over a low heat. Pour the melted butter mixture into the dry ingredients and mix to combine.

Sprinkle the crumble topping over the fruit, followed by the macadamia pieces, then bake for 20-25 minutes or until the crumble topping is beautifully golden. Serves 4. 

Note, if berries are expensive or out of season, use more rhubarb and apple. Or, you can just increase the quantity of rhubarb and have a plain rhubarb crumble. Similarly, you can omit the macadamia nuts if you don't have them, but they do add a delicious crunch and flavour! Double the quantity for more deliciousness.


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Rhubarb and berries for my Rhubarb crumble with apples, berries and macadamias
Poached rhubarb and berries for my Rhubarb crumble with apples, berries and macadamias
Rhubarb crumble with apples, berries and macadamias
If you enjoy rhubarb desserts, you might also like this vanilla poached rhubarb with amaretti and sabayon. An original Good Things recipe. 

45 Comments
Peter
23/4/2015 08:58:55 pm

Twas yum.

Reply
Lizzy
23/4/2015 09:00:15 pm

It certainly was, is! I'm delighted to report that there is some left for tonight, my love xo

Reply
David link
25/4/2015 02:52:08 am

Well, Peter's was the only review I needed to read!

Jane @ Shady Baker link
23/4/2015 11:47:25 pm

Lizzy...crumble is one of my all time favourites and this looks particularly delicious. The macadamia nuts look heavenly, this is one I am going to try. Perfect winter food! Wishing you a lovely weekend x

Reply
Lizzy
7/5/2015 10:39:14 am

Hello lovely Jane... I do hope you try this one... I think you will like it. Have a happy weekend too, and happy baking xo

Reply
Anna @ shenANNAgans link
24/4/2015 02:10:54 am

Yarm! I made me some apple & rhubarb crumble last Sunday, the rhubarb was AMAZE. :) Lovely pics, screen licking good actually. :)
I have a cookbook that has been in the family for years and years, my great Grandmother even has recipes in there. So yes to handwritten recipes that I treasure.

Reply
Lizzy
7/5/2015 10:39:43 am

Oh Anna, what a treasure to have your grandmother's hand written recipes xox

Reply
Mandy link
24/4/2015 03:12:10 am

I have just put an apple crumble into the oven to enjoy with friends this evening although my Pete would MUCH prefer your rhubarb version.
Have a beautiful weekend Lizzy.
:-) Mandy xo

Reply
Lizzy
7/5/2015 10:40:08 am

Hello lovely Mandy... apple on its own is good too. Happy baking lovely xox

Reply
Laura @ Laura's Culinary Adventures link
24/4/2015 03:52:02 am

My grandmother made a delicious rhubarb crumble, and this recipe reminds me of her! Delicious!

Reply
Lizzy
7/5/2015 10:40:28 am

Oh Laura, how sweet, thank you!

Reply
John / Kitchen Riffs link
24/4/2015 05:44:11 am

Love rhubarb! And we can get good rhubarb at the moment. Haven't made a crumble with it (usually a pie or tart), but I should, don't you think? :-)

Reply
Lizzy
7/5/2015 10:40:51 am

John, yes, most definitely! : )

Reply
Krista link
24/4/2015 12:23:49 pm

I had no idea the gluten-free standards in Australia were different than other countries, Liz. Tis very interesting, indeed. :-) This crumble looks amazing. I really, really love macadamia nuts in desserts. :-)

Reply
Lizzy
7/5/2015 10:41:17 am

Hi Krista, I was surprised too. Yes, I love macadamias too, so yummy!

Reply
Maureen | Orgasmic Chef link
24/4/2015 08:04:40 pm

Some of my most treasured recipes have slop stains on them. I shudder to admit that some of my cookbooks are the same way. After I got a recipe program years ago, I just print them out and toss them away once I add any notes to the original.

I hope you're having a relaxing weekend and enjoying this gorgeous rhubarb crumble with it's apples, berries and macas.

Reply
Lizzy
7/5/2015 10:41:51 am

Hello lovely Maureen... you are good to keep your books pristine! Wishing you a wonderful weekend xox

Reply
Lorraine @ Not Quite Nigella link
24/4/2015 08:54:10 pm

Oh I posted an Anzac biscuit granola last week. It's such a great flavour combo and like you I used the same flavours in my biscuits as in my granola. An interesting crumble Lizzy.

Reply
Lizzy
7/5/2015 10:42:25 am

Snap, Lorraine. : ) Your granola looked delicious. It is a good combination of flavours, no? x

Reply
Laura Dembowski link
25/4/2015 01:33:10 am

I love rhubarb! Adding macadamia nuts is a great idea!

Reply
Lizzy
7/5/2015 10:42:43 am

Thank you kindly, Laura : )

Reply
David link
25/4/2015 02:52:57 am

This looks great - and the blackberries give it a nice additional flavor without making it sweeter - much more fun that the traditional strawberry! Can't wait to try this - it's rhubarb time here!

Reply
Lizzy
7/5/2015 10:43:08 am

Perfect timing then, David?! I hope you do try this one xo

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kellie@foodtoglow link
25/4/2015 07:09:58 am

That's one tasty sounding recipe! Love your crumble topping, and top fact about gluten-free declarations in Australia. We have a few companies that have certified gluten-free oats so it's not as tricky for us. Oh, I riff on my Mum's banana bread recipe quite a lot. It so reminds me of her when I bake it.

Reply
Lizzy
7/5/2015 10:43:45 am

Hi Kellie... interesting about the difference in the gluten free, isn't it. Thank you for stopping by xo

Reply
Laura (Tutti Dolci) link
25/4/2015 06:26:29 pm

What a gorgeous crumble, the macadamia topping looks divine!

Reply
Lizzy
7/5/2015 10:44:04 am

Thanks Laura, it really is!

Reply
The Food Sage link
25/4/2015 08:48:50 pm

I love a good crumble (it's that time of year, isn't it?) and this topping sounds like a knock-out. Looking forward to giving it a try. Thanks for sharing x

Reply
Lizzy
7/5/2015 10:44:42 am

Hello lovely Rachel, was good to talk with you recently! Yes, this one is a cracker, do try it. Happy cooking in your new kitchen xo

Reply
Joanne T Ferguson link
25/4/2015 10:05:54 pm

Love the combination of this Lizzy!
Wish I could try some now with my coffee!

Reply
Lizzy
7/5/2015 10:45:02 am

'Tis yummy indeed, Joanne.

Reply
e / dig in hobart link
26/4/2015 11:14:00 am

I love fruit crumble - at and time of the year! I have now settled on my favourite version, with minor tweaks. it's got to be oaty. your Anzac version looks perfect.

Reply
Lizzy
7/5/2015 10:45:29 am

Me too, Elizabeth... one of my long time favourite desserts x

Reply
Elizabeth link
26/4/2015 07:51:53 pm

Rhubarb and apple is my fav... I love the look of the macadamias on top! YUM! thanks for sharing! Liz x

Reply
Lizzy
7/5/2015 10:45:53 am

Elizabeth, mine too! Thank you so much for stopping by x

Reply
Inky
26/4/2015 09:24:49 pm

I hope that some of your readers in cooler climates might grow some rhubarb. It is a very generous crop and pretty too. It is a nice touch to cut some for guests and poach in a pan on the leftover heat of your bbq grill with some honey and vanilla. A few toasted almonds and some ice-cream, yoghurt or cream ... (possibly all of them in my case :)

But, I have a request I hope you will consider. After 30 years of cooking, I feel I need some new saucepans. Would you consider writing a post on that as you did so informatively recently on small kitchen equipment? I am well off for saute pans, cast iron grills, stock pots and casseroles. It is saucepans that I would really appreciate your wisdom on. I can't be alone in needing your advice? 😆

Reply
Lizzy
7/5/2015 10:46:57 am

Hello there Inky... Ooooh, I like the sound of BBQ'd rhubarb with honey and vanilla! Yummy! Will do my best on the saucepans... if not immediately, soon x

Reply
tania@ My Kitchen Stories link
27/4/2015 12:28:41 am

I love crumble very passionately. I would love to tuck into this one.

Reply
Lizzy
7/5/2015 10:47:18 am

Thanks so much, Tania x

Reply
Hotly Spiced link
27/4/2015 09:47:39 am

There's something really wonderful about handwritten recipes. They always seem to be the ones I treasure the most and they're always great family recipes. I do love your version of the rhubarb crumble and with temperatures dropping rapidly, it's definitely crumble season xx

Reply
Lizzy
7/5/2015 10:47:46 am

It's true about handwritten recipes, isn't it Charlie. Thank you for your kind words xo

Reply
Sara | Belly Rumbles link
27/4/2015 02:56:24 pm

I love a good rhubarb anything to be honest. This crumble looks so comforting, with a generous crumble topping. Big fan of the crumble as well

Reply
Lizzy
7/5/2015 10:48:12 am

I'm with you Sara, rhubarb is just beautiful, no? x

Reply
Mary Frances link
28/4/2015 01:03:06 pm

This looks fantastic. There's nothing like a handwritten recipe. They add so much love and a hint of nostalgia.

Reply
Lizzy
7/5/2015 10:48:33 am

They really do, don't they Mary Frances x

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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