John-Paul Knight's Rhubarb & Berry Crumble

Everyone loves the crumble here at the café and I usually cook this with rhubarb from my own garden. This is our own version of a traditional rhubarb crumble and the honey, spices and coconut give it a lift.


Serves 6

110g/4oz butter at room temperature
½ cup big oats
½ cup small oats
1 small handful dessicated coconut
1 cup wholemeal flour
1 tablespoon honey
2 heaped tablespoons brown sugar
1 teaspoon Cinnamon
pinch of salt

8 sticks rhubarb (about as thick as your thumb)
1 cup mixed berries (raspberries and blackberries)
4 granny smith apples (or other tart cookers)
4 whole star anise
1 cinnamon quill
Zest of one orange
Juice of two oranges
1cup brown sugar


Pre-heat oven to 180 degrees C

Cut rhubarb into pieces about as long as your thumb
Wash, core and cut apples into small pieces
Place fruit, zest, spices, juice and sugar into an ovenproof dish and mix together (NB your dish should be deep enough so that the fruit sits in a layer about a thumb deep, there should be about half a thumb’s depth between filling and rim for the crumble mix.)
Cover with foil and place in the middle of the oven.
Cook for about 30mins until rhubarb and apple are soft.
Remove foil and cook out any excess liquid so that the fruit mixture looks more like a jam. (stir occasionally as you do this to prevent anything from burning or catching)

To make crumble:

Cut butter into small pieces and throw into a bowl
Add oats, flour, coconut, brown sugar, cinnamon and salt
Rub butter and dry ingredients lightly together with your fingertips until it looks like large breadcrumbs (try not to squeeze crumble mix together, it should be light and loose)

Remove rhubarb and berries from oven, sprinkle crumble mix on top and gently pack down.
Reduce oven temperature to 160 degrees
Return dish to oven
Bake for 40 to 60 minutes until crumble has turned a golden brown. You can usually tell your crumble is cooked when you see small juicy eruptions of fruit liquor bubbling through the top of the crumble around the edge of the dish.

Serve with hot custard, vanilla ice cream or plain yoghurt