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.
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 is 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.
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 apples. Try it, you will be pleasantly surprised.
Apple and Rhubarb Crumble
- 450 g rhubarb cut into 3cm slices
- 350 g apple 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 butter cold, salted and chopped
- 70 g light soft brown sugar
- ice cream or custard to serve
- 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.
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