Rhubarb and caramelised hazelnut crumbles recipe
These rhubarb and caramelised hazelnuts make gorgeous individual desserts and you can make the fruit filling up to 48 hours in advance.
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Ingredients
- 10 rhubarb stalks (roughly 500g)
- 75g caster sugar
- 1 vanilla pod, split and seeds removed and reserved
- 100g stem ginger in syrup, drained, then finely chopped
- 50g hazelnuts, crushed
- 60g caster sugar
- ½ tsp ground cinnamon
- 60g plain flour
- 50g porridge oats
- 110g slightly salted butter, chilled and cut into chunks
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