Forced Rhubarb Crumble


The definition of a winter warmer, crumble – perfect to see you through chilly winter evenings. This Forced Rhubarb Crumble is a must have dessert.

Serves: 4

Difficulty: Moderate


For the compote
  • 350g rhubarb
  • 30g sugar
  • ½ pod vanilla
  • ½ stick cinnamon
For the crumble topping
  • 100g plain flour
  • 50g sugar
  • 50g butter
  • 30g macadamia nuts (roughly crushed)


  1. Cook the rhubarb down with the sugar, seeds from the vanilla (or you can use ¼ tsp vanilla seed paste) and the cinnamon stick until about half cooked.
  2. Place in an earthenware or ovenproof dish and set aside.
  3. Rub the flour, sugar and butter together to a rough breadcrumb consistency, add the crushed nuts and mix.
  4. Sprinkle over the compote evenly in a thick layer and bake at 180˚c for 30-35 minutes or until the topping is golden brown.
  5. Serve with vanilla ice cream or custard.