Rhubarb and apple crumble
- 1 large bunch rhubarb, washed and chopped
- 6 large cooking apples, peeled, cored and sliced
- 4 tbsp water
- 2/3 cup raw sugar
- 200g unsalted butter, at room temperature
- 300g plain flour
- 150g raw sugar, extra
Our neighbour grows wonderful rhubarb and often drops a bunch in our letterbox - we always say the rhubarb fairy has visited. Our apple tree is prolific and the fruits combine to great effect.
Method
Cook the rhubarb and apple together with the water and sugar, keeping a close watch to ensure it doesn't overcook. Remember that rhubarb is notorious for boiling over (and making a huge mess on the stove), so keep the cooking temperature very low. Allow to cool slightly and put into a shallow, ovenproof dish.
Cut the butter into cubes and rub, one cube at a time, into the flour with your fingers. It should resemble breadcrumbs. Stir in the extra sugar and spread this mixture over the rhubarb and apple with a small dab of butter. Cook in a moderate oven (180C) for 25-35 minutes until bubbling and brown on top. Allow to cool slightly and serve with whipped cream or pouring custard.
Serves 4-6