Vanilla Poached Rhubarb, Maple Sugar & Pecan Crumble

A community recipe by vickki

Not tested or verified by Nigella.com

Introduction

This is an awe inspiring dessert; from the moment this dessert warms your taste buds with its sweet nuttiness and soft vanilla rhubarb you'll be hooked! We serve it with crÃ¨me fraÃ®che which cuts right through the sugar leaving the perfect balance of delight in your mouth.

Ingredients

Serves: 4-6

Metric Cups

5 sticks rhubarb (pink rhubarb), large stalks
2 teaspoons vanilla paste (Madagascan, or the beans from 2 pods)
300 grams plain flour (00 if possible)
150 grams butter (slightly salted)
125 grams demerara sugar
25 grams maple sugar
1 handful pecan nuts (large, roughly chopped)

5 sticks rhubarb (pink rhubarb), large stalks
2 teaspoons vanilla paste (Madagascan, or the beans from 2 pods)
11 ounces all-purpose flour (00 if possible)
5 ounces butter (slightly salted)
4 ounces turbinado sugar
1 ounce maple sugar
1 handful pecan nuts (large, roughly chopped)

Method

Vanilla Poached Rhubarb, Maple Sugar & Pecan Crumble is a community recipe submitted by vickki and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rinse the Rhubarb well, remove the ends and slice into pieces no more than an inch thick.

Place the Rhubarb in a small pan with approx 1/2 inch of water in the bottom and gently poach until it falls apart when touched, but not so much that it is a mush.

Add your Vanilla...set aside to cool. For the crumble: rub together all the remaining ingredients (using the tips of your fingers) except the nuts, you know that it is bound together enough when the mixture falls through your hands like lumpy sand..don't over work the mixture..lumps are good..they add texture.

Finally add your pecans.

Place your Rhubarb in a oven proof dish approx 10inch square..sprinkle the crumble on the top evenly and bake in the oven at 150 degrees for 40 mins or until golden. Set aside for 10 mins before serving with creme frache....mmm enjoy the fruits of your labour.

Rinse the Rhubarb well, remove the ends and slice into pieces no more than an inch thick.

Place the Rhubarb in a small pan with approx 1/2 inch of water in the bottom and gently poach until it falls apart when touched, but not so much that it is a mush.

Finally add your pecans.