Rhubarb & Apple Crumble

This fruit crumble makes a lovely winter warmer pudding. The slightly tart taste of the rhubarb combines well with the sweet crumble topping.

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


  1. Preheat the oven to 200°C/400°F/Gas 6. Peel & slice the apples and put in a large heavy saucepan with the sugar.
  2. 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).
  3. Add the rhubarb, reduce the heat and cook gently for 4-5 minutes until the rhubarb softens slightly.
  4. Meanwhile, put the topping ingredients in a food processor and whiz to fine crumbs.
  5. 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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