SERVES 6
RHUBARB LAYER
800g rhubarb (trimmed weight) cut into 3cm lengths
75g golden caster sugar
2 tbsp self-raising flour
CRUMBLE
150g self-raising flour
150g golden caster sugar
150g ground pistachios
1 tsp ground nutmeg
150g unsalted butter chilled and diced
TO SERVE
1 tbsp coarsely chopped pistachios
icing sugar for dusting
vanilla ice cream (optional)
- Preheat the oven to 200C/180C fan/gas 6. Select an ovenproof dish about 2-litre capacity (for example a shallow 30cm oval gratin dish). Toss the rhubarb ingredients together and arrange over the base of the dish.
- Place the crumble ingredients in the bowl of a food processor and whiz to crumbs that just start to cling together in nibs, taking care to stop the motor before they turn into a dough. Scatter this mixture over the fruit and bake for 30-35 minutes or until the top is golden and crisp and juices are bubbling up at the sides. Scatter over the chopped nuts and leave the crumble to cool for 20-30 minutes. Dust with icing sugar and accompany with ice cream, if wished. It is also delicious cold.