Rhubarb Apple Crumble

Ingredients

• 1 bunch rhubarb
• 4 apples, cored and chopped
• 3/4 cup sugar
• juice of 1 lemon
• 1 cup plain flour
• 3/4 cup brown sugar
• 1/2 tsp ground ginger
• 125g unsalted butter, chilled and diced
• 1/4 cup flaked almonds
• vanilla icecream

Method

Grease a 4-cup-capacity ovenproof dish. Preheat oven to 180 degrees.

Trim the rhubarb and cut the stems into 2.5cm lengths and set aside. Heat a large saucepan over medium heat and add apples, sugar, and lemon juice. Cook, stirring, for 3-4 minutes or until tender. Add chopped rhubarb and cook for 4-5 minutes or until rhubarb is tender but still holds its shape. The rhubarb will give off a lot of liquid.

Use a slotted spoon to transfer the cooked fruit to the prepared dish. Leave behind any liquid. Allow fruit to cool a little. Taste and add extra sugar if needed.

Rub the flour, brown sugar, ginger and butter together until the mixture resembles breadcrumbs and starts to clump together. Stir through the flaked almonds.

Sprinkle the crumble mixture evenly over the fruit. Bake for 30 minutes, or until golden and bubbling. Serve with vanilla icecream.

NB - rhubarb leaves are poisonous so make sure they're trimmed off. Also, deep red colour means sweeter rhubarb.

Source

• David Herbert's "The Perfect Cookbook"