Georgina's Rhubarb Crumble

Craving a dessert that makes the most of spring's fresh produce? Look no further than Georgina's signature Rhubarb Crumble.

This delicious treat has become a favourite at Ryman’s Bert Sutcliffe Village, where the sweet and tangy aroma often wafts through the air, tempting neighbours in for a taste. It’s also a hit with Georgina's 13-year-old granddaughter, Brooklyn, who loves serving it warm with gooey custard or a scoop of melting vanilla ice cream.

The crumble's star ingredient – rhubarb – comes straight from Georgina’s patio garden, which is brimming with fruits, herbs and vegetables. It’s also where Brooklyn selects produce for her cooking adventures with Nana.

“We’ve discovered that you don’t need a quarter acre to have a good garden,” says Georgina. 

Brooklyn & Georgina picking Rhubarb from Georgina's patio garden at Bert Sutcliffe Village. 

Having farewelled a large section to move to the village, she and her husband John weren’t sure what to expect. They’ve been delighted to find that the hard work and maintenance are taken care of, leaving more time and energy for things they enjoy.

For Georgina, that’s gardening and making the most of seasonal produce in the kitchen. This is a passion that has followed her from the South Otago farm she was raised on, to Auckland’s North Shore with John. The pair are award-winning gardeners, taking first place in the Large Urban Garden award at the 2013 Rolleston Garden Competition.

“Wherever we’ve been, we’ve gardened,” says Georgina.

Now, they describe their new lifestyle as resort living, enjoying all the amenities minus the maintenance worries. And they couldn’t be happier. Their patio of weeping maples, sweet peas, rhododendrons, and fruit plants enjoy a backdrop of native bush filled by tūī and kererū. And of course, crumble-scented air.

Brooklyn and Georgina enjoying homemade crumble with icecream

Keen to give Georgina’s crumble a try? Here’s the recipe for this delicious springtime treat.

Ingredients

Fruit filling

• 4 rhubarb stalks cut into chunks the length of your thumb 
• 1 medium apple, peeled, cored and sliced to 1cm thick
• 1 cup frozen or fresh strawberries
• 1 cup frozen or fresh blueberries
• 2TB castor sugar and extra to taste
• 1/2 cup water

Crumble topping

• 1 cup flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 120g butter

Method

• Preheat your oven to 180°C fan bake.
• In a saucepan, combine the rhubarb and apple chunks with the sugar and water. Cover and simmer over medium heat for 15 minutes, adjusting the sweetness by adding more sugar if desired.
• When the fruit is soft but still holds its shape, stir in the strawberries and blueberries. Simmer for another 3 minutes, then set aside to cool.
• In a bowl, mix the flour, oats, brown sugar, and cinnamon. Rub in the butter with your fingers until the mixture is well combined and has a crumbly texture.
• Pour the fruit mixture into a medium baking dish (around 25cm in diameter if using a round dish). Evenly sprinkle the crumble mixture over the fruit.
• Bake for 20-30 minutes, or until the crumble topping is golden and cooked through.
• Serve hot with vanilla ice cream, cream, or custard for a delicious finish.