Magdalena Roze's Rhubarb & Blackberry Crumble With Hazelnut, Chocolate and Orange Crumble
There’s nothing quite like a crumble to warm the tummy once the weather turns cool. Like this bad boy from Magdalena Roze, a rich treat topped with our limited-edition Autumn special, the Hazelnut, Chocolate and Orange granola. “This would have to be one the most delicious muesli flavours I’ve ever tasted,” says Magdalena. “It’s decadent and autumnal, so I couldn’t help but be inspired to use it in a very special crumble. Because the flavour is so good, I didn’t want to lose it in a recipe, it’s the hero and it really does turn the humble crumble from something good to something seriously great!”
400g rhubarb, cut into 4cm thin slices (3-4 slices lengtways)
300g frozen blackberries
100g caster sugar
1 tsp corn flour
Juice from half an orange, squeezed by hand
Pinch all spice
2 Tbsp honey
100g plain flour
125g Farmer Jo Hazelnut, Chocolate & Orange Granola
85g cold butter, cubed
1. Crank the oven to 170 deg fan forced. Toss the rhubarb and berries with sugar, cornflour and all spice. Pop into a 1.5L baking dish (25cm round, square or rectangle) and drizzle over the honey and orange juice.
2. Place the flour, granola and sugar in a bowl and mix together. Pop in the cubed butter and rub the mixture between your fingers until it’s all evenly combined but lumpy. Scatter it over the top of the fruit mix and feel free to squeeze portions of the crumble in your hands to make slightly larger chunks. Bake for 35 - 40 minutes until rhubarb is bubbling and the crumble topping is golden brown.
3. Serve with ice cream.
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