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…
- 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)
- Chop up the rhubarb into roughly 1cm pieces and add to a frying pan with the other ingredients.
- Simmer on a low heat for about 10 min until, rhubarb is soft and sweet.
- 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
- In a frying pan, lightly toast the rolled oats in butter and honey.
- Using a tea towel, crush biscuits into fine pieces and stir into the oat mixture.
- Pour oat crumble over the rhubarb sauce.
- Sprinkle white sugar over the oat crumble, light your blowtorch (bought for $30 from Bunnings) and fire away!!
- Serve with a dollop of Greek yoghurt.