504_recipes_win 1 of 5 copies_valli little_bakeValli Little’s passion for cooking shines through in her writing and her easy-to-follow and most importantly failsafe recipe books.

Please enjoy this recipe from BAKE – one of the recipe books in Valli’s latest series of mini books – SPICE, INDULGE, BAKE, SIMPLE, SLOW & SIZZLE. You can follow Valli on Twitter and Instagram. You can purchase Valli’s books at all leading book retailers or at ABC Online.


Ingredients (serves 6)

  • 1 bunch rhubarb, trimmed, cut into 3cm lengths
  • 1/4 cup (55g) caster sugar
  • 2 tsp finely grated orange zest
  • 1/2 cup (125ml) orange juice
  • 2 tsp cornflour
  • 250g punnet strawberries, hulled, quartered
  • Pure (thin) cream, to serve
  • CRUMBLE TOPPING
  • 100g unsalted butter
  • 1/2 cup (110g) caster sugar
  • 2/3 cup (100g) plain flour, sifted
  • 2/3 cup (100g) pistachio kernels

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. For the crumble topping, place the butter, sugar, flour and pistachios in a food processor and pulse until mixture resembles coarse crumbs. Spread onto the lined tray and refrigerate while you make the filling.
  3. Place the rhubarb, sugar and orange zest and juice in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until just tender. Combine the cornflour with 1 tablespoon of cold water, stirring to dissolve, then add to the pan. Cook, stirring for 1-2 minutes until slightly thickened, then stir in the strawberries.
  4. Divide the rhubarb mixture among 6 x 1-cup (250ml) cleaned cans or ramekin dishes. Sprinkle over the crumble topping, then bake for 20 minutes or until topping is golden and the strawberries have released all their juices.
  5. Drizzle the crumbles with cream and serve.


  • I would use apple instead of orange as it helps to reduce the acid content of the rhubarb. Orange adds acid.

    Reply


  • I can’t wait to try these, perfect for the winter season.

    Reply


  • This looks so yummy, perfect for the winter season, I can’t wait to make it. Mmm…

    Reply


  • Oh yum can’t wait to try these, whose cooking

    Reply


  • The combination of rhubarb and orange sounds lovely!

    Reply


  • I’m not a fan of rhubarb but these look amazing. My hubby is and I know he would love it if I made these.

    Reply


  • I love rhubarb and these look amazing!

    Reply


  • Thanks for sharing

    Reply


  • I LOVE this recipe, perfect in winter.

    Reply


  • Oh I’m excited to try this ! I LOVE rhubarb but recipes usually pair it with apple which I’m allergic too. Excited that this one has no apples in sight !

    Reply


  • the husband loves rhubarb, he will try these for sure!

    Reply


  • Sounds super sweet and will have to try this recipe cant wait thanks

    Reply


  • Wow – this sounds wonderful and the crumble is so much easier to make than others I have seen. Thanks so much for sharing – can’t wait for Saturday to try this one.

    Reply

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?

No picture uploaded yet
Please wait to see your image preview here before hitting the submit button.

Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just submit?

Write A Rating Just Submit
Join