Rhubarb almond and oat crunch

rhubarb crumble capturing yumminess

Rhubarb almond and oat crunch

Last Saturday we got up early to go to the Slow Food Market in Abbotsford. The arrival of autumn means rhubarb is getting in season. Hubby adores rhubarb crumble that I make once or twice a year so we bought some. I don’t quite feel like crumble this afternoon, I thought I would use ingredient like oats to make a crunch to go with the rhubarb.

I have also been very into sou vide so I thought I would give sou vide rhubarb a go! If you don’t have a sou vide cooker at home, stewing or poaching would work just fine!

At the market, we also picked up some vibrant pink fresh pistachio. We simply take them out of the skin (shell intact) and dry roast them in the oven at 150 degree Celsius for 45 minutes.
raw pistachio Capturing Yumminess

pistachio CapturingYumminess

Sou vide rhubarb

Ingredients

  • a bunch of fresh rhubarb, trimmed and washed, cut into 5-7cm long
  • 2 tsp lavender sugar (lavender flowers infused in caster sugar)
  • 1/2 tsp vanilla powder
  • 2 caps of red wine

Preset sou vide cooker to 60 degree Celsius. Place rhubarb, lavender sugar, vanilla powder and red wine into a zip lock bag. Shake the bag so that rhubarb is coated with sugar, red wine and vanilla powder.

Let all excessive air out and close the zip lock bag. Submerge zip lock bag into the 60 degree water bath and let it sou vide for 40 minutes.

Oat and almond crunch

Ingredients

  • 1/2 cup coconut sugar
  • 1 cup almond meal
  • 1/2 cup rolled oats
  • 100g unsalted butter, cut into small cubes
  • 1/2 tsp vanilla powder

Preheat oven to 150 degree Celsius. Mix sugar, almond meal, rolled oats and vanilla powder into a mixing bowl. Use your finger tip to rub butter into the mixture to combine. Butter is best if cold. If the butter is too soft it will turn the mixture into batter…

Spread the crunch on a baking tray that’s been lined with baking paper. Bake in the oven for 45 minutes until golden, stir occassionally. Take out the baking tray from the oven and let it cool so it turns crunchy.

To assemble/garnish

Ingredients

  • crushed pistachio
  • natural yoghurt or vanilla yoghurt
  • sprinkle of alg Bushtucker
  • lavender flowers
  • edible flowers

To assemble the the dish, spoonful of yoghurt, portion 3-4 sou vide rhubarb stalks and a few crushed pistachio onto a plate. Lastly sprinkle alg Bushtucker, lavender flowers and edible flower on top.

Leftover crumble can be used as a porridge topping or just on plain yoghurt. Leftover rhubarb can be eaten with custards or porridge.

rhubarb crumble capturing yumminess