Winter desert

I was given a bunch of organically home grown rhubarb and tangy feijoas, so I set straight to work when I got home, and decided to make a crumble pie with it. I wasn't really following a recipe  however the pie was a huge success in my home and I made another the next day. 
I have shared the recipe below...go on... make one...you know you want to!





Ingredients
Filling:
500g rhubarb, cleaned and cut
500g feijoas, insides scraped out
1/4 cup water
1 tsp cinnamon
1/2 cup white sugar
2 tbsp corn flour
2 tbsp of water (cold)

Base:
1 cup plain flour
1/4 cup of castor sugar
100g butter, cubed
1 tsp poppy seeds
1/2 tsp nutmeg
water to bind

Crumble topping:
1/2 cup plain flour
1/4 cup brown sugar
1/2 cup rolled oats
75g butter cubed

Method:
I would advise doing the filling in advance as you need this to be cool before you put in on the base. 
So put all the ingredients (except the cornflour and second measure of water) for the filling in a pot and simmer for approx 20 mins. Once the rhubarb is all soft mix the cornflour and water in a mug, then pour into pot to thicken the filling.
Simmer for another 10 mins, then remove from heat to cool.
In a blender, put all the ingredients for the base, except the water, and blitz until it looks like bread crumbs. Add about 1/4 cup of water slowly, until it forms a ball in the blender. Take the dough out and press into a 25 cm flan dish.
Chill while making the crumble.
In a bowl, put all ingredients for crumble and rub butter into mixture with your finger tips until it looks like a crumble mixture.
Spoon filling into base, and top with crumble mixture. 
Bake at 180c for approx 30 mins (check this)
Enjoy with ice cream or whipped cream!!