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    Home » Recipes » Dessert » Pie

    Rhubarb Plum Crumble and NQN the Book

    Published by Melissa on June 21, 2013 | Updated June 10, 2022 | 16 Comments

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    Featured Image for post Rhubarb Plum Crumble

    A tart rhubarb plum filling topped with a sweet crispy, nutty brown sugar oatmeal topping served pipping hot with a scoop of rich vanilla ice cream. 

    Lorraine,  Not Quite Nigella and I became fast friends after she helped me track down a turkey to cook for Thanksgiving dinner while we were visiting Sydney a few years ago. I call her my sweet, virtually adopted Australian daughter and she calls me Mum.

    NQN_book-cover

    She recently published a delightful, fun-to-read, delicious new memoir. Lorraine’s a talented writer and I admire her ability to weave charming tales of growing up and her daily adventures in to her blog posts. Her book is filled with the same humor, and she’s included scrumptious recipes at the end of each chapter of the book.

    “From passionate home cook to Australia’s most popular food blogger, Lorraine Elliott has her cake and eats it too – and she’s never been happier.

    Lorraine Elliott has long been a food enthusiast who believes cakes belong in an art gallery. Not so long ago she decided to ditch her day job as a highly paid media strategist to cook, eat and write – even though she’s not quite Nigella. Now her fabulous food blog Not Quite Nigella is the go-to internet destination for hundreds of thousands of foodies from around the world.

    This is the story behind that journey. With her irresistible humour and optimism, Lorraine reveals the pitfalls, triumphs and challenges of becoming a full-time food blogger, and shares the best of her new-found wisdom: the secret to winning a man’s heart through food, the key to baking perfect macarons, tips on hosting unforgettable dinner parties, and how to create a successful blog.

    More than a celebration of food, Not Quite Nigella is the inspiring and delightful story of how one woman set about turning a dream into a reality.”

    In chapter 3, Lorraine details how she met Mr. NQN and his eccentric family. The recipe associated with this chapter is a Rhubarb Plum Crumble. Since fruit crisps are one of my favorite desserts, I couldn’t wait to try the combo at home.

    Rhubarb-Plum-Crumble-Collage-Barbara-Bakes

    I couldn’t decide what kind of plums to buy so we bought 3 different kinds.  Some were sweeter than others, but when combined with the rhubarb the filling was pretty tart. Perfect with the sweet crumbly topping and rich vanilla ice cream melting over the top.

    Featured Image for post Rhubarb Plum Crumble
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    4.28 from 11 votes

    Rhubarb Plum Crumble

    Prep Time25 mins
    Cook Time25 mins
    Total Time50 mins
    Course: Pie
    Keyword: baking, Dessert, recipe
    Servings: 12 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    Fruit Filling

    • 1 cup water
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ⅔ cup brown sugar lightly packed
    • 1 ½ lbs. of your favorite fruit I used 2 stalks of rhubarb and 6 plums

    Crumble Topping

    • ⅔ cup packed light brown sugar
    • ½ cup all-purpose flour
    • ½ cup old-fashioned rolled oats not quick-cooking
    • ½ cup sliced almonds
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ⅓ cup butter melted butter

    Instructions

    • Preheat oven to 375º. Spray a deep dish pie plate or 9x9 baking dish with non-stick cooking spray.
    • To make the fruit filling: combine the water, vanilla, cinnamon, sugar in a medium heavy-based saucepan and stir over medium heat until the sugar dissolves. Bring to a boil and simmer uncovered for 6-8 minutes or until the mixture is slightly syrupy. Add the fruit and simmer until just tender.
    • Cool and drain the fruit of most of the syrup. You don't need the fruit to be bone dry, some syrup is still nice. Reserve the syrup for another use. Place the fruit in the prepared pie plate.
    • To make the crumble topping: in a large bowl combine brown sugar, flour, oats, almonds, ½ teaspoon cinnamon and ¼ teaspoon salt. Add melted butter and mix with a fork or your hands until mixture resembles crumbly wet sand. Sprinkle mixture evenly on top of fruit.
    • Place baking dish on a rimmed baking sheet, and bake for 20-25 minutes until golden. Let rest 10 minutes before serving.
    • Serve warm from the oven topped with a scoop of vanilla ice cream, if desired.

    Notes

    Adapted from Not Quite Nigella

    We just returned for a wonderful vacation to Bermuda. I couldn’t resist sharing a few of my favorite pictures.

    Bermuda-Collage

    For those of us not living in Austraila, Not Quite Nigella the book is available as an ebook on Amazon!  I took it with me on my trip to Bermuda and it’s a great, fun summer read.

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Nutmeg Nanny

      June 29, 2013 at 3:35 pm

      This looks delicious, I can’t wait to make this for my husband 🙂 we love rhubarb!

      Reply
    2. Deborah

      June 26, 2013 at 11:12 pm

      I’m definitely thinking I need a trip to Bermuda. And some of this crumble. It looks fabulous!

      Reply
    3. Heidi @foodiecrush

      June 26, 2013 at 8:54 pm

      Wow, I want to see more Bermuda pics. I can only imagine what fun you had. What a great looking recipe too.

      Reply
    4. Kitchen Belleicious

      June 26, 2013 at 2:29 pm

      this sure says summer to me! I will trade you my watermelon pie from today for this? It looks so delicious!

      Reply
    5. Megan's Cookin'

      June 23, 2013 at 9:48 pm

      What a fun Summer read that must be. And how fun you made the crumble, looks delish! Love the vaca photos too.

      Reply
    6. Betty

      June 23, 2013 at 9:40 pm

      I don’t need my arm twisted to buy Lorraine’s book. 🙂 I love her writing and her food- this looks yummy! 🙂

      Reply
    7. Cathy at Wives with Knives

      June 23, 2013 at 6:17 pm

      The book sounds like ideal summer reading. I love the idea of combining plums and rhubarb into a lovely crumble. The scoop of vanilla ice cream is the perfect topper.

      Reply
    8. Angie@Angie's Recipes

      June 22, 2013 at 10:16 am

      A delicious fruity crumble! I love the combo of plum and rhubarb.

      Reply
    9. Valérie (France)

      June 22, 2013 at 12:39 am

      Je prends avec grand plaisir
      Même les vacances aux Bermude
      Je te souhaite un beau WE
      Valérie

      Reply
    10. Jocelyn (Grandbaby Cakes)

      June 21, 2013 at 3:42 pm

      This is such a stunner! Yummy!

      Reply
    11. Alison @ Ingredients, Inc

      June 21, 2013 at 3:11 pm

      looks amazing!

      Reply
    12. Nessa

      June 21, 2013 at 3:09 pm

      Looks like a great cookbook!

      Reply
    13. Rocky Mountain Woman

      June 21, 2013 at 11:26 am

      I love her blog. I will download this to read on my vacation next week to Montana.

      Thanks for the heads up!!!

      Reply
    14. Rosa

      June 21, 2013 at 6:35 am

      A wonderful crumble and book!

      Welcome back.

      Cheers,

      Rosa

      Reply
    15. Lorraine @ Not Quite Nigella

      June 21, 2013 at 6:35 am

      Dear mum, I squealed when I saw that you had read the book and I’m so thrilled that you liked it and tried this dessert! I’m still not giving up on visiting you one day and I know that it will be like catching up with family! Xxx

      Reply

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