Rhubarb, Raspberry and Apple Crumble with Persian Ice Cream


Celebrity chef, Darren Purchese, has gifted his family recipe for Rhubarb, Raspberry and Apple Crumble for people to cook as a part of this year's Feast. Refugee and Feast for Freedom hero cook Hamed Allahayri has also created a delicious Persian Ice Cream to serve with Darren's Apple Crumble recipe.

"I adore warm fruit crumble desserts, especially in winter. I remember being happiest as a child when mum made a piping-hot crumble with homegrown fruits and berries inside. I recall I used to burn my tongue, as I couldn't wait to dig in! This dessert is so simple to make and the smells it produces while bubbling away in the oven are incredible. It's delicious with a big dollop of custard and a scoop of ice cream".
Darren Purchese


Persian Ice Cream


Vanilla ice cream
Pistachio nuts (roughly chopped)
1 cup
1 tbsp
Saffron threads
1/2 gram


  1. Scoop ice cream into a large bowl and leave on the bench to soften for 10-15 minutes.

  2. Add rosewater, chopped pistachios and saffron to the soften ice cream and stir well to combine.

  3. When the ingredients are thoroughly mixed through return the ice cream to the freezer to freeze. Allow at least 3 hours for the ice cream to refreeze.

  4. Serve and enjoy

Tip: To grind saffron threads, fold a clean piece of paper in two. Place the saffron in the fold of the paper, close the paper and rub the edge of a spoon back and forth over the paper to crush the saffron into a fine powder.


Rhubarb, Raspberry and Apple Crumble


caster (superfine) sugar
350 g (12. oz)
Apples, (granny smith or golden delicious), peeled, cored and each one cut into about 8 wedges
400 g (14 oz) (about 2)
Unsalted butter, melted
50 g (1. oz)
Rhubarb stalks, washed, trimmed and cut into 6 cm (2. in) pieces
6 pcs
Finely grated zest of lemon
Finely grated zest of Orange
Raspberry puree
200 ml (7 fl oz)
Vanilla beans
1-2 pcs
Frozen raspberries
250 g (9 oz)
Salted oat crumble, uncooked
500 g (1 lb 2 oz)


  1. Preheat the oven to 180°C (350°F.

  2. Put 100 g (3 1/2 oz) of the caster sugar, the apple wedges and melted butter in a frying pan and cook over medium—high heat. Turn the apples regularly and cook until they are caramelised. Remove from the heat and allow them to cool.

  3. Place the rhubarb in an ovenproof dish and sprinkle over the remaining sugar, the zests, raspberry puree, 100 ml (3 1/2 oz) water and vanilla beans. Cover with foil and bake for 15—20 minutes. Remove from the oven and open the foil carefully to check the rhubarb. When it is soft and a knife is easily inserted then the rhubarb is done.

  4. Spread the cooked rhubarb, then the frozen raspberries and finally the apple in even layers in an ovenproof crumble dish.

  5. Scatter the uncooked crumble mix onto the fruit and bake for around 30 minutes or until golden brown.

  6. Serve the crumble with the persian ice cream


Salted Oat Crumble


Plain (all-purpose) Flour
200 g (7 oz/1 1/3 cups)
Rolled (porridge) oats
200 g (7 oz/2 cups)
soft light brown sugar
265 g (9 1/2 oz)
butter, melted
300 g (10 1/2 oz)
bicarbonate of soda (baking soda)
10 g (1/4 oz)
5 g (1/4 oz)


  1. Preheat the oven to 160°C(320°F and line a baking tray with baking paper.

  2. Mix all the ingredients together to form an irregular crumb. Bake on the prepared baking tray for 12—15 minutes or until golden brown. Allow the crumble to cool and break it into smaller pieces.



Hamed and Darren became fast friends as they swapped their recipes and cooking tips. "Hamed is a warm, funny and generous guy and an extremely talented cook. Hamed came from Iran to Australia as a refugee and has overcome lots of hurdles along the way to open his own business. I have been learning about his inspiring story and delicious Persian cuisine and 'discovering' few recipes along the way", says Purchese.