Tuesday, 28 June 2011

Rhubarb and Apple Crumble

It is often nice and stomach warming to end a cold winter’s night with a nice bowl of crumble. I like rhubarb; it cuts through the sweetness of desserts with its tartness. My husband loves apple pies and apple crumble, so a rhubarb and apple combination is a good compromise.

A bunch of rhubarb chopped into 2cm segments
2 apples peeled and cut into 2cm cubes
4 tbsp of Demerara sugar
A dash of lemon juice

1 cup of plain flour
40g butter chilled and cubed
1 cup of rolled oats
½ cup of desiccated coconut
½ cup of chopped nuts
1 tsp ground cinnamon
¼ cup of castor sugar

1.     Cook rhubarb and apple and sugar on the stove for about 10 minutes.
2.     Spoon into a baking dish or individual ramekins.
3.     Scrunch all the crumble ingredients together with your fingers.
4.     Sprinkle on the lightly stewed fruits.
5.     Bake in 180°C oven for 15mins or until the topping is golden brown.
6.     Serve with custard or ice cream.

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