KAIPARA KUMARA AND RHUBARB CRUMBLE WITH MASCARPONE

We thought we'd share with you our delicious crumble recipe to inspire you to get creative in the kitchen this weekend. We paired with Blue Frog to create this mouth-watering, soul-warming Kaipara Kumara and Rhubarb Crumble, and we hope you enjoy every last crumb!

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Ready in: 60 min
Prep time: 15 min
Cook time: 45 min
Serves: 8

Ingredients:
600g rhubarb (ends trimmed)
3 apples 350g
Blue Frog Kaipara kumara maple and mixed spice crumble
1/2 cup caster sugar
2 tablespoons + cup water
1 teaspoon vanilla extract or essence

To serve:
250g mascarpone

 

Preheat oven to 100°C. Grease a large rectangular baking dish (approximately 30cm x 20cm).

1. Rinse and slice rhubarb 2cm. Peel apples and dice 1.5cm. Keeping crumble in the bag, bang with a rolling pin to break into slightly smaller pieces. Set all aside. 

2. Stir sugar and first measure (2 tablespoons) of water together in a medium (ideally heavybased) pot. Place on high heat for 4–6 minutes, without stirring, until sugar begins to caramelise and turns golden. 

3. Add second measure (1/4 cup) of water and vanilla extract/ essence to pot. Be careful when adding as the mixture can bubble and spit. Stir to dissolve syrup and add rhubarb and apples. 

4. Reduce heat to medium-high and cook rhubarb and apples for 6–7 minutes, stirring occasionally, until rhubarb and apple begin to soften but still hold a little shape. The liquid should thicken and be a syrupy consistency. 

5. Pour rhubarb and apple into prepared baking dish and evenly cover with Kaipara kumara maple and mixed spice crumble. Bake in oven for a minimum of 30 minutes and allow to warm through. The crumble can remain in the oven for up to 2 hours while you prepare the rest of the meal.

To serve, spoon a serving of Kaipara kumara and rhubarb crumble into individual serving bowls with a dollop of mascarpone.

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