This is another recipe that incorporates stewed Rhubarb and as we are well and truly in the middle of rhubarb season, it's a product there's no shortage of.
You could make this purely with stewed rhubarb, but as I only had a smaller amount I've bulked it up with simple stewed apples. I've modified the crumble slightly and added flaked almonds.
Rhubarb and Apple Crumble
6 Granny smith apples
150 grams self raising flour
150 grams soft brown sugar
150 grams melted butter
50 grams shredded coconut
50 grams flaked almonds
100 grams rolled oats
Prepare the apples:
Peel, core and quarter the apples, then cut into chunks. Place in a pan with a little lemon juice and caster sugar and cook over a medium heat until the apples have softened.
Place the cooked apples in the base of a baking dish then top with stewed rhubarb.
Make the crumble:
Place the flour, sugar, coconut and rolled oats into a bowl - stir this well to ensure it's mixed through. Pour in the melted butter and continue stirring until almost combined. Add the flaked almonds and gently fold through the mix so not to break them up too much.
Take handfuls of the crumble and sprinkle evenly over the top of the fruit.
Bake in a preheated 180°C/350°F oven until golden brown and crunchy - about 35 minutes.
Let it cool for 5 minutes before serving with thick cream.
Tagged with Sweet Food