In this unusual recipe rhubarb is used in a savoury way rather than sweet. After all, rhubarb is botanically a vegetable! You can serve this as a starter or a vegetarian main dish.
4 people made this
2 tablespoons olive oil
1 red onion, minced
1kg rhubarb, diced
2 vegetable stock cubes
3 tablespoons caster sugar
1 pinch ground black pepper
100g plain flour
50g ground hazelnuts
100g salted butter
75g Parmesan cheese, grated
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 200 C / Gas 6.
Heat the olive oil in a frying pan and cook and stir the onion until translucent and golden, about 3 minutes. Stir in the rhubarb, stock cubes, caster sugar, pepper, and about 100ml water. Simmer until the rhubarb is tender, about 10 minutes.
Mix the flour, ground hazelnuts, butter and grated Parmesan cheese with a fork until crumbly. Pour the stewed rhubarb into the bottom of a baking dish, and cover with the crumble.
Bake in the preheated oven until golden, about 45 minutes.