Yarra Valley Raspberries, Blueberries and Blackberries

Blackberry, Raspberry and Rhubarb Crumble

This delightful crumble has a beautiful balance of sweetness with a tarty zing and nutritious topping.

450gm Caster Sugar
250ml Water
½ Lemon zested
½ Vanilla Bean
2 Bunches Rhubarb trimmed and cut into 3cm lengths
300 gm Frozen/ Fresh Blackberries/Raspberries
80gm Soft Butter
120gm Plain Flour
100gm Brown Sugar
60gm Ground Almonds
90gm cashews
1 Tsp ground cinnamon
1Tsp Baking Powder
Vanilla Ice Cream to Serve

Preheat oven to 220C. Combine caster sugar, water, vanilla bean and lemon zest in a large saucepan and bring to boil. Simmer for 2 mins. Add rhubarb and simmer gently uncovered, for 10 mins. Drain rhubarb and mix in half the blackberries/raspberries. Spoon fruit into a lightly greased oven proof dish.

Combine butter and flour in a medium bowl and mix with fingers until mixture resembles coarse breadcrumbs. Add brown sugar, almonds, cashews, cinnamon and baking powder. Stir well.

Top fruit with crumble mixture and scatter over with remaining blackberries/raspberries. Bake for 20-25 mins or until golden.

Serve with vanilla ice cream. Serves 4-6