rhubarb and apple crumble

Apple and Rhubarb Crumble

Apple and rhubarb crumble is both sweet and tart and very satisfying. There is nothing better than a homemade crumble served with lashings of hot custard to finish off Sunday dinner.

Crumble History

Replacing pastry, crumbles were first made during world war II because of rationing. Conversely, rhubarb was unpopular because sugar was rationed.

To Ginger or Not?

Anyway, the history lesson over, the pairing in apple and rhubarb crumble works really well. For a touch of the exotic, add a spoonful of ginger preserve to the cooked fruit for a zingy lift.

You will see ginger in both the fruit and the topping, but leave it out if you are not a fan. I most definitely am a fan, but my wife, aka Nanny, is not. This results in an interesting dilemma which I usually lose.

wilkin and sons ginger preserve

All the supermarkets sell their own brand ginger preserve, but I like the one made by Wilkin and Sons.

Choice of Apples

Additionally, I know they are not cooking apples, but I really like using Pink Lady apples in my cooking. They have a slight zing and fizz on the tongue, and something of this transfers when cooked. The recipe uses Bramley or Granny Smith apples, classic cookers but try the Pink Lady’s and see what you think?

Also, apples and rhubarb make a fantastic sauce for pork, instead of just plain apple. Try it, you will be pleasantly surprised.

Recipe – Apple and Rhubarb Crumble

rhubarb and apple crumble

Apple and Rhubarb Crumble

Use up any glut of rhubarb with an easy to make crumble.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine British
Servings 4
Calories 618 kcal

Ingredients
  

  • 450 g rhubarb cut into 3cm slices
  • 350 g apples Bramley or Granny Smith work well, peeled and cut into 3cm chunks
  • 1 vanilla pod split open or 1 tsp vanilla paste or extract
  • 120 g golden caster sugar
  • 1 tbsp ginger preserve optional

For the topping:

  • 200 g plain flour
  • 1 tsp ground ginger optional
  • 100 g cold salted butter chopped
  • 70 g light soft brown sugar

To serve:

  • ice cream or custard to serve

Instructions
 

  • Preheat the oven to 200°C/180°C fan/gas 6.
  • Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins. Gently stir in the ginger preserve if using.
  • Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar.
  • Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown.
  • Serve with ice cream, custard or creme fraiche.

Nutrition

Calories: 618kcalCarbohydrates: 103gProtein: 7gFat: 21gSaturated Fat: 13gFiber: 6gSugar: 57g
Tried this recipe?Let us know how it was!

Try one of these recipes from my cookbook …

Pork chops with rhubarb
The acidity of the rhubarb nicely cuts through the richness of the pork
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
  • goodto.com

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