Sunday, July 8, 2012

Rhubarb and Apple Crumble

This is such a classic dessert that never goes out of fashion and is such a great way to get through the hefty harvest of rhubarb in the garden. Apple is added to this dish to balance the tartness of the rhubarb which makes it very appetising especially to the little fingers at the table.


1/2 cup Castor Sugar
1/4 cup Water
650g fresh Rhubarb, chopped in 2cm lengths
3 large Apples, peeled and chopped into 2.5cm cubes

Crumble Topping:
3/4 cup Self Raising Flour
80g Butter, chopped
1/2 teaspoon Ground Cinnamon
1/2 cup Brown Sugar

Crumble instructions: Combine all ingredients and mix with finger tips to rub in butter to resemble bread crumbs. Creating larger lumps amongst the mix is welcome.


  1. Preheat over to 180C/350F (Moderate Oven).
  2. In a large saucepan, dissolve the castor sugar and water over a medium heat, stirring constantly with the back of the spoon. Do NOT let it boil.
  3. Add apple and rhubarb to the saucepan, coat in the syrup and bring to the boil.
  4. Reduce the heat and simmer, covered for 5 minutes. Any longer and it will become too mushy. It should be tender but firm.
  5. Remove from the heat and transfer into baking dish.
  6. Cover with crumble.
  7. Bake for 25 minutes until brown on top.
Serve hot or cold either on its own, with custard or ice cream.

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