Ingredients

• ½ lemon, zest finely grated
• ½ lemon, zest finely grated
• 1 vanilla pod, seeds scraped
• 100g caster sugar
• ½ bunch rhubarb, finely chopped
• 100g cold butter
• 1 bunch rhubarb, cut into 2cm pieces
• ½ lemon, juiced
• 100g caster sugar
• 100gplain flour
• 50g brown sugar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg

Method

• Preheat an oven to 200°C fan forced.
• For the rhubarb sorbet, place 2 cups of water, lemon zest, vanilla and sugar in a small saucepan, over medium heat. Cook for 5-6 minutes until thick and reduced. Remove and discard vanilla pod. Set aside sugar syrup.
• For the rhubarb sorbet, place 2 cups of water, lemon zest, vanilla and sugar in a small saucepan, over medium heat. Cook for 5-6 minutes until thick and reduced. Remove and discard vanilla pod. Set aside sugar syrup.
• Pour mixture into an ice cream machine and churn according to manufacturer’s instructions.
• For the rhubarb crumble, heat 50g of the butter in large saucepan, over medium heat. Once melted, add rhubarb, lemon juice and caster sugar. Cook for 10-15 minutes, stirring occasionally, until rhubarb is soft.
• Meanwhile, dice remaining butter into cubes. Combine the flour, brown sugar, cinnamon and nutmeg in a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
• Evenly divide rhubarb mixture among 4 x 1-cup capacity ramekins. Top with crumble. Cook for 20-25 minutes or until crumble is golden. Serve with rhubarb sorbet.