One can hardly go wrong with a rhubarb apple crumble for dessert. A comfort food recipe from way back, a nostalgic reminder of one’s childhood.
Yield: 4
Time: 40 minutes
Ingredients:
You get the best rhubarb in spring and early summer. Choose stalks that are upright and glossy with pale yellow leaves. Stalks that have a tired look and bend easily are old.
Rhubarb:
- 1 large tart apple, peeled, cored and cut into chunks, about 1 1/2 cups
- 4 stalks rhubarb, cut into 1/2 inch slices, about 2 cups
- 2 Tbsp brown sugar
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 4 Tbsp rolled oats
- 4 Tbsp unsalted cold butter, diced
- 2 Tbsp sliced almonds
Rhubarb:
- 1 large tart apple, peeled, cored and cut into chunks, about 170 g
- 4 stalks rhubarb, cut into 1.25 cm slices, about 240 g
- 2 Tbsp brown sugar
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
Crumble Topping:
- 1 large tart apple, peeled, cored and cut into chunks, about 170 g
- 4 stalks rhubarb, cut into 1.25 cm slices, about 240 g
- 2 Tbsp brown sugar
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
Preparation:
Preheat oven 400°F (200°C).
Butter an ovenproof dish, large enough to hold apple-rhubarb crumble. Combine apple chunks, rhubarb, lemon juice and cinnamon in the prepared dish. Sprinkle with brown sugar. Set aside.
In a large bowl combine flour, sugar, oats, butter, and almonds. Rub mixture between your fingers until it resembles coarse crumbs. Spread crumbs over rhubarb-apple mix. Bake for 30-35 minutes or until the top is golden and the fruit mix is bubbling.
Serve with a dollop of mascarpone or vanilla ice cream.
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