Rhubarb and Apple Crumble with Davidson Plum

Cooking with native Indigenous ingredients makes us so happy. There is so much to learn and experiment with, and thanks to the likes of The Australian Superfood Co and Kakadu Plum Co, native Indigenous ingredients are so much more accessible. Make sure you try our Whipped Lemon Myrtle Ricotta Toast with oven roasted vine tomatoes, our Lemon Myrtle and Thyme Damper, and our Nutty Chocolate Slice. We're also making an Apple and Kakadu Plum Galette from scratch this weekend...stay tuned. 

The most amazing thing about native ingredients is that they are so easy to use with everyday recipes. For this recipe, we're using Davidson Plum. It originated in NSW, growing in rainforests between Mullumbimby and Murwillumbah. The most common indigenous name for Davidson Plum (which actually got named after sugar cane farmer John Ewen Davidson), is ooray. While you wouldn't ordinarily eat a Davidson Plum raw because its incredibly sour, it is wonderful in homemade jams, sauces (we've got a red wine and Davidson plum jus on our mind), and many, many desserts. Davidson Plum is also a rich source of calcium (perfect for vegans), Vitamin E and zinc, and possess anti-diabetic properties and has the ability to reduce obesity and lower hypertension. Who knew! Read on for our Rhubarb and Apple Crumble with Davidson Plum.

Ingredients

• 500g Rhubarb, diced into big chunks
• 3 Granny Smith apples, diced into big chunks
• 2 Tbsp Davidson Plum, freeze dried 
• 1 Lemon
• 1/2 Cup white sugar 
• 2 Cups all purpose flour 
• 150g Salted butter, cold
• 1/4 Cup brown sugar 

Method 

1. Add rhubarb, apples, white sugar, freshly squeezed juice from lemon, and freeze dried Davidson Plum into a saucepan, cover with a lid and simmer on low heat for 15 minutes or until the rhubarb is soft but still holding it's shape. A good indication that it's ready is when the apples start to completely break down.
2. Pour the mixture into a medium baking dish; we used one of our Falcon Enamel baking dishes.
3. Pre-heat oven to 180C.
4. To make the crumble, rub the butter and flour together with your fingers until you have a soft, crumbly topping. Add brown sugar and mix using your hands. Don't over mix - the chunks of butter coated in flour and brown sugar is essential! 
5. Scatter the crumble topping over the rhubarb mixture and bake in the oven for 30 minutes, or until the crumble is golden brown on top. 
6. Serve hot. If you'd like, serve the crumble with ice cream or thick vanilla custard. Personally, we like it plain! The choice is yours.