Rhubarb and vanilla crumble

As usual, i never try any rhubarb before, like many western veg(parsnip,turnip,celeriac etc), this time i did fruit and vegetable shopping in a huge fruit market, and the sell fresh rhubarb, so i tempted to make something with this.

When i got home, i remembered that i borrowed Donna hay book called "Simple essentials fruits", so i had a good look at the recipes there, and i found this easy, and looks yummy recipe (at this stage i still don't know what the taste will be like, i thought maybe sweet).

I tried half of the recipe, because i only bought less that half a kilo of rhubarb, looks good and tempting. So i tried them right away when its cooked, and i was surprise that the rhubarb taste is actually sour!!, it looks sweet from the appearance (fresh red), well at least now i recognise rhubarb taste now.



Donna hay recipe book is really good, i had the essentials chocolate one, this fruit book is full of summer fruit recipe, which is good because it's nearly summer here...



Rhubarb and vanilla crumble

1 bunch rhubarb(850g), trimmed, cut into 3cm pieces
2/3 cup demerara sugar (i used caster sugar)
1 vanilla bean, split and seeds scraped

Crumble toping:
1 cups (150g) plain flour
1/3 cup sugar
100g butter

Method:
Preheat oven to 180°C. Combine the rhubarb, sugar and vanilla bean and seeds. Place in 6 cup (1.5 litre) capacity ovenproof dish. To make the topping, combine the flour, sugar and butter. Pile the mixture on top of the fruit. Bake for 50 minutes or until the topping is golden brown and the rhubarb is soft. Serves 4.