rustic rhubarb pie

My husband’s favourite dessert is rhubarb pie. I picked up a bunch of rhubarb at a quaint little farmers market in Esperance and a few days later when the Vision Van was in Kalgoorlie, I pulled out our camper cooker and got creative! Inspired by the abundance of Eucalyptus trees all around, I flavoured the sauce with a couple of leaves and the smoky sweet taste was incredible…


Rhubarb sauce:

  • bunch of rhubarb
  • 2 TBS butter honey
  • 1 TBS honey
  • 2 eucalyptus leaves
  • 1/4 cup water
  • 2 TBS plum jam (optional, replaces the honey)


  1. Chop up the rhubarb into roughly 1cm pieces and add to a frying pan with the other ingredients.
  2. Simmer on a low heat for about 10 min until, rhubarb is soft and sweet.
  3. Remove the leaves and pour into a serving dish. Cover with oat crumble topping.

Oat crumble topping:

  • 2 cups rolled oats
  • 4-6 TBS butter (depending on how buttery you like it)
  • 3 TBS honey
  • Any (stale) biscuits lying around
  • 1 teaspoon sugar
  1. In a frying pan, lightly toast the rolled oats in butter and honey.
  2. Using a tea towel, crush biscuits into fine pieces and stir into the oat mixture.
  3. Pour oat crumble over the rhubarb sauce.
  4. Sprinkle white sugar over the oat crumble, light your blowtorch (bought for $30 from Bunnings) and fire away!!
  5. Serve with a dollop of Greek yoghurt.