Rhubarb Crumble Pie

This luscious fruit-filled dessert pie with easy-mix crumble topping can be served with either whipped cream or ice cream. Recipe serves 4.

Ingredients:

2 cups sugar
1 cup water
4 cups chopped rhubarb
Icing sugar
Crumble:
4 ounces (125 g) butter
1/2 cup sugar
1 1/4 cups wholemeal all-purpose (plain) flour
1 cup rolled oats
1/2 cup finely chopped walnuts
2 teaspoons mixed spice

Method:

1. Combine sugar and water in saucepan, stir over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer 5 minutes without stirring. Add rhubarb, simmer 10 minutes or until rhubarb is tender, drain, cool to room temperature.
2. Press two thirds of crumble firmly over base and side of 9 inch (23 cm) flan tin. Spread rhubarb over base, sprinkle with remaining crumble, bake in moderate oven 40 minutes. Dust with icing sugar before serving.
Crumble: Cream butter and sugar in small bowl with electric mixer until light and fluffy; place mixture in large bowl. Add flour, oats, walnuts and spice, rub through with fingers.

Rhubarb and Passion Fruit Flan

A creamy, custard-like topping hides the sweet stewed rhubarb and passion fruit filling in this irresistible baked dessert that's ever so easy to make. Serve with whipped cream, if desired. Recipe serves 4.

Ingredients:

3 ounces (90 g) butter, melted
1 1/2 cups sweet cookie (biscuit) crumbs
1/2 pint (300 ml) carton thickened cream
1/3 cup milk
3 eggs, lightly beaten
2 tablespoons caster sugar
1 teaspoon vanilla essence
Filling:
2 cups chopped fresh or frozen rhubarb
2 passion fruit
1/2 cup caster sugar
1/2 cup water

Method:

1. Combine butter and cookie crumbs in bowl. Press evenly over base and side of deep 9 inch (23 cm) flan tin. Bake in moderate oven 5 minutes; cool.
2. Spread filling over crust. Combine cream, milk, eggs, sugar and essence in bowl, beat with fork; pour over rhubarb. Bake in moderately hot oven about 30 minutes or until golden brown and set. Stand 10 minutes before serving.
3. Filling: Combine rhubarb, passion fruit pulp, sugar and water in pan, simmer, uncovered, about 15 minutes or until liquid has reduced and thickened; cool.