Apple & Rhubarb Crumble - Chad Pridue - Restaurant Cuvee @ Peterson Champagne House
Apple &
Rhubarb Crumble
Macadamia Crumble
Ingredients
365g Plain Flower
135g Brown Sugar
25g Polenta
200g Melted
Butter
250g Macadamia
Nuts
Method
Place the
Macadamia Nuts in a food processor and blend until they are small chunks, but
not too fine
Mix together the
Plain flower, Brown Sugar & Polenta then add butter until mixture is
combined
Combine both
mixtures together until all combined
Spread mixture
evenly in a baking try and bake for 8mintues on 160degrees.
Remove mixture
from oven and stir, rebake for a further 5 mintues.
Repeate until all
the mixture is golden brown in colour
Apples &
Rhubarb
3 apples
4 stocks of
Rhubarb
250g Sugar
A small cinnamon
stick
Peel and core
apples and chop Rhubarb into small pieces
Combine apples,
rhubarb, cinnamon and sugar and cook until soft
To Assemble
Place stewed
fruit in a heat proof bowl and place the cooled crumble on top
Bake in the oven
for 5 minutes at 160degrees until warm
Serve with King
Island Cream and our own Peterson House Sparkling Botrytis
