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  • 3 eating apples e.g. Granny Smith, peeled & cut into thick slices
  • 260 g rhubarb, cut into 2 cm chunks
  • 70 g caster sugar
  • 100 g plain flour
  • 50 g cold butter
  • 55 g Demerara sugar
  • 15 g rolled oats
  • 35 g ground almonds
  • Pinch ground ginger
  • Pinch of salt


  1. Preheat the oven to 200°C/400°F/Gas 6. Peel & slice the apples & put in a large heavy saucepan with the sugar.
  2. Heat gently until the sugar melts, then increase the heat & boil for 4-5 minutes until the sugar caramelises slightly (it will turn golden).
  3. Add the rhubarb, reduce the heat & cook gently for 4-5 minutes until the rhubarb softens slightly.
  4. Meanwhile, put the topping ingredients in a food processor & whiz to fine crumbs.
  5. Put the fruit in a 1.5 litre dish & sprinkle over the topping. Bake for 25-30 minutes until the top is golden.
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