Apple & Rhubarb Crumble
Who doesn’t love a nice warm fruity crumble? Especially on a chilly cold morning. Forget apple this time and try the sweet-sour taste of rhubarb in our suggested crumble recipe.
1 kg Rhubarb (About 8 to 9 Stalks)
300 Grams Brown Sugar
Juice of 2 Local Oranges
Wash and cut the rhubarb into chunks. In a heavy based pan, place the rhubarb and orange and start to cook gently. When it starts to gently simmer, add the sugar, mix well, bring to a boil and cook for about 15 to 20 minutes.
(The compote can be served on its own with ice cream, on toast, on crumpets, and toasted fruit bread.)
Apple and Rhubarb Crumble
Yield: serves 6
8 Apples – peeled, cored and chopped
1 Cup of Rhubarb Compote
200 Grams Flour
100 Grams Oatmeal
150 Grams Butter
150 Grams Brown Sugar
½ Tsp Cinnamon
½ Tsp Ground Ginger
To make the crumble mix, sieve flour into a large bowl. Add the oatmeal, sugar and spices and mix well. Rub the butter into it until it resembles fine breadcrumbs. If you are not using it straight away, the mix can be stored in an airtight container in the fridge for about 10 days, and then used when needed.
To make the apple mix, simply mix the compote and apples in a heatproof soufflé bowl or casserole.
Top the apples with a layer of crumble mix (about an inch tick) and bake In a pre-heated oven (180 degrees Celsius) for about 45 min or until just golden.
This recipe first appeared in our Jan-Feb 2012 issue of the foodie.