Rhubarb crumble

serves 4 – 6

  • 200 g (360 ml) flour
  • 100 g finely chopped or ground hazelnuts
  • 150 g (109 ml) sugar
  • 5 ml vanilla essence
  • 150 g (160 ml) soft butter
  • 600 g rhubarb
  • 15 ml sugar

Preheat oven to 180°C. Mix the flour, hazelnuts, 125 g of the sugar and vanilla. Add the butter and rub it in with your fingertips until the mixture has the consistency of breadcrumbs. Grease a baking dish. Wash, trim and peel the rhubarb and cut into small pieces. Sprinkle with the remaining sugar. Put the rhubarb into the greased dish with the 15 ml sugar. Cover with the crumble mixture. Bake for about 30 minutes or until done.