Zap up a nursery pud favourite and serve with creme fraiche or a good quality vanilla ice cream and here is a dinner party dessert. As unusual as it may appear, the combination of rhubarb, vanilla and hazelnut is sublime...
1. In a large saucepan, simmer the rhubarb along with the elderflower cordial for about 10 minutes or until the fruit is tender but still retains its shape. Add the vanilla and sugar, a little at a time, to taste. *
Pour into a deep ovenproof dish and allow to cool. Preheat the oven to 180C
2. Combine the flour, ground hazelnuts and sugar. Rub in the butter looking to achievea large, uneven breadcrumb consistancy. Sprinkle over the rhubarb and bake for about 40 minutes until the top is slightly crisp and golden.
* aim for sweetness but not overly so as a slight sour note contrasts beautifully with the sweet hazelnut topping.