Apple and Rhubarb Crumble
Use up any glut of rhubarb with an easy to make crumble.
Ingredients
- 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
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.