Nothing is as unique as Rhubarb, and if you ever get your hands on any, this is a great recipe to make to showcase its beautiful tartness.
You can either serve this warm with cream (delicious in Winter) or you can serve it cold as a slice. I prefer it warm as a dessert.
My tip to serving this neatly (cold) is to freeze it for several hours and cut it frozen to get a nice clean cut. Otherwise it will crumble- as it is a crumble… you will need to dip your knife blade into very hot water in between each cut to get a smooth cut. Make sure it is fully thawed before it gets eaten.
- 400g Rhubarb stalks, cut into 4cm lengths
- 800g Can Applie Pie Filling (or cook your own peeled apple pieces (microwaving is fine)
- 1/2 Cup Water
- 3/4 Cup Sugar
- 3 Tablespoons Flour
- 1/4 Cup Water Extra
- 350 grams Plain Flour
- 250 grams Unsalted Butter
- 200 grams Caster Sugar
- 100 grams Rolled Oats
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- Place Rhubarb pieces, Water and Sugar in a covered medium saucepan over medium heat. Cook until Rhubarb has softened and stewed.
- Add the Apple Pie Filling, stir to combine and continue to cook until well stewed.
- Mix the Plain Flour with the extra water and blend until smooth. Add this mixture to the hot Apple Rhubarb mixture and stir through.
- Cook until Apple Rhubarb filling has thickened. Leave to cool.
- Preheat the oven to 180 degrees Fan Forced.
- Line a rectangular slice tin with baking paper. (mine was 23x33cm)
- In a large bowl, rub the butter into the flour until resembling coarse breadcrumbs. Add the Caster Sugar and Vanilla and stir until well combined.
- Place 2/3 of this mixture in the base of the lined slice tin. Smooth out and press down with your fingers firmly.
- Bake in preheated oven for about 10 mins until straw coloured- do not brown.
- Pour the slightly cooled, thickened Rhubarb and Apple mixture over the slice base, smooth down with a spatula.
- Add the rolled oats and Cinnamon to the remainder of slice base mixture. Using your hands, squeeze clumps of the mixture together so it takes on a crumble appearance, with small to medium clumps.
- Sprinkle the crumble topping over the Rhubarb and Apple Slice so that it is evenly covered, lightly press down with your hands.
- Bake for approx 25-30 mins until lightly golden.
- This slice is best if you wait until COLD before slicing.