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Member recipe

Rhubarb Crumble

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Serves 4

Scrumptious hazelnut and oat crumble, over tangy rhubarb, sweetened with the finest Steens Manuka Honey.

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  • Compote Ingredients:
  • 500g Rhubarb
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 large tablespoons of Steens Raw Manuka Honey (add more for a sweeter taste)
  • Crumble Ingredients:
  • 40g cold diced butter
  • 4 tablespoons wholemeal flour
  • 4 tablespoons rolled oats
  • 4 tablespoons roughly chopped hazelnuts
  • 1 tablespoon of Steens Raw Manuka Honey


    1. Place all the compote ingredients into a pot and stir.
    2. Bring to the boil stirring often then immediately reduce heat to a simmer and cook until rhubarb is soft and stewed.
    3. Place in a dish in preparation for the crumble.
    4. Rub butter into flour and when combined add the oats and hazelnuts and continue to rub in .
    5. Lastly mix in the manuka honey and dollop the crumble all over the rhubarb.
    6. Bake for approx. 30 minutes or until crumble is golden in a 190 C degree oven. Complete the dish with a serving of yoghurt or ice cream.

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