This fruit crumble makes a lovely winter warmer pudding. The slightly tart taste of the rhubarb combines well with the sweet crumble topping.
Ingredients
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
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
Method
- Preheat the oven to 200°C/400°F/Gas 6. Peel & slice the apples and put in a large heavy saucepan with the sugar.
- Heat gently until the sugar melts, then increase the heat and boil for 4-5 minutes until the sugar caramelises slightly (it will turn golden).
- Add the rhubarb, reduce the heat and cook gently for 4-5 minutes until the rhubarb softens slightly.
- Meanwhile, put the topping ingredients in a food processor and whiz to fine crumbs.
- Put the fruit in a 1.5 litre dish and sprinkle over the topping. Bake for 25-30 minutes until the top is golden.
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