Rhubarb & Melomakarona Crumble

• serves 4

• Preparation time: 25

• Cooking time: 30

Ingredients

12 stalks rhubarb, trimmed, washed,
cut into 14 cm lengths
150 g caster sugar
150 g honey
150 ml water
‘Melomakarona’ crumble
50 g soft unsalted butter
20 g icing sugar
60 ml olive oil
2 tablespoons freshly squeezed
orange juice
pinch of ground cloves
pinch of ground nutmeg
25 g ground walnuts, toasted,
fi nely ground
¼ teaspoon ground cinnamon
2 teaspoons brandy
150 g plain fl our
¼ teaspoon baking powder
2 tablespoons flaked almonds

Method

1. Preheat a fan-forced oven to 140°C.

2. Place rhubarb in a roasting pan and cover with sugar, honey and water. Cover with foil and bake until soft and tender, approximately 25–30 minutes. Carefully drain liquid, then place rhubarb in a narrow 1 litre-capacity baking dish so it snuggly fi ts in 1 layer.

3. Meanwhile, for 'melomakarona' crumble, cream butter and icing sugar with hand-held
electric beaters until pale and fl uff y. Add olive oil, orange juice, cloves, nutmeg, walnuts, cinnamon and brandy. Mix well. Add fl our and baking powder and beat until smooth.

4. Increase oven temperature to 170°C (fan-forced).

5. Place 'melomakarona' on a baking tray lined with baking paper. Using the palms of your hands, press mixture into a 1 cm-thick disc. Bake for 20–25 minutes or until golden. Remove from oven and set aside to cool.

6. Once 'melomakarona' crumble is cool, break up and scatter over rhubarb, then scatter with flaked almonds. Pop back in oven for 5 minutes or until just warm.

7. Serve immediately.

Notes

George and Gary will be cooking at the 2011 Good Food and Wine Show.