Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THE supermarkets and greengrocers are all stocking lovely fresh rhubarb at this time of year, and there is nothing better than delicious stewed rhubarb and custard. But for a change try this easy rhubarb crumble, which is delicious served hot or cold and should always have some vanilla ice cream with it. Sometimes I like to add chopped almonds to the crumble mix as this will give a lovely nutty crunch to the topping.
300g fresh rhubarb
2 cooking apples
30g caster sugar
1 tbsp. water
1 tsp. vanilla extract
80g light brown sugar
50g porridge oats
Wash the rhubarb and chop into bite size pieces. Peel and core the apples, then chop into small pieces. Place the rhubarb and apple into a medium sized pot along with the caster sugar and 1 tbsp. water.
Cook on a medium heat for about 15 minutes until the fruit has softened and cooked together into a thick consistency. The pectin in the apples will have thickened it without the need for too much sugar.
In a large bowl mix together the remaining ingredients, including the sugar. Rub the mix with your hands until it resembles coarse crumbs.
Ladle the fruit into an ovenproof dish and top with the crumble topping.
Place in a preheated oven at 180oC for 35 minutes until browned and bubbly.
Dust with icing sugar and serve with vanilla ice cream.