Chef's Corner - Rhubarb

We just love the colour of rhubarb, and the flavour from this tangy, tart vegetable delights our tastebuds. Nutritionally abundant, rhubarb can be used in countless recipes, both sweet and savoury. Turn it into a purée, jam or a sauce for your roast; create desserts in the form of pies, crumbles or cakes. One thing you must remember is to never use the leaves of rhubarb; they are poisonous on consumption and belong in the compost. We’ve put together a Rhubarb & Apple Crumble for you to try.

Rhubarb & Apple Crumble
 
Filling
1 bunch of rhubarb cleaned trimmed and cut into 2½cm pieces
Green apples peeled, de-seeded and sliced
2½ tsp sugar
1 tsp orange rind
2½ tbs orange juice
 
Crumble
1 cup self-raising flour
2/3 cup brown sugar
80g butter chilled, cubed
 
Method
Preheat oven to160C
Prepare ovenproof dish of your preference
Combine rhubarb, apple, caster sugar and the orange; simmer on low heat covered until the fruit is soft. Set filling aside.
Using your fingertips, rub butter into flour sugar mixture until it looks like coarse breadcrumbs
Transfer rhubarb mixture to your oven proof dish. Sprinkle the crumble over top
Bake in the oven for 20 - 30 minutes until crumble is golden brown
Serve with vanilla ice-cream or thickened cream
 
Note: You can add spices or crushed nuts to your crumble mix

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