Always be ready for a mid-week treat by making the crumble mix in advance. 

Words and recipe: Michael Van de Elzen

Serves: 6
Time: 40 minutes

It’s up to you if you want to serve this hot or cold. You can also make the crumble mix, leave it to cool, pop it into a jar and store it in the pantry for up to a month. It’s great generously spooned over the top of cold fruit and served immediately, or you can bake it. I use 100% Nutz spread but look for nutty chocolate spread options in your supermarket’s peanut butter section.

INGREDIENTS

Crumble:
2 cups wheatbran
1 cup LSA (ground linseed, sunflower, almond)
½ cup brown sugar
1 cup plain flour
1 cup dates
200g butter
6 tsp nut chocolate spread to serve

Rhubarb:
3 cups chopped rhubarb
2 tbsp sugar
2 tbsp water

METHOD

Preheat the oven to 170°C.

Blitz all of the crumble ingredients except the nut spread in a food processor until just combined.

Spread the mix out on 1 large or 2 small baking trays. Bake for 15 minutes, then remove from the oven, turn over with a spatula or wooden spoon, and return to the oven for a further 15 minutes until crunchy and golden. Allow to cool.

In a large saucepan, bring the rhubarb ingredients to a simmer, then cook until soft – about 10 minutes – stirring occasionally.

To serve cold: Put 2-3 big spoonfuls of the rhubarb mix into six glasses (about 300ml capacity), then top with the same amount of crumble mix. Dollop 1 tsp of the chocolate nut spread on top of each crumble and serve.

To serve hot: Place the fruit into an oven-proof dish, cover with the crumble, and bake for 12 minutes at 180°C. Serve hot with 1 tsp of chocolate spread on each plate.

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