Rhubarb Apple Crumble
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.
Ingredients
- Rhubarb
- 1 large tart apple, peeled, cored and cut into chunks, about 1 1/2 cups (170 g)
- 4 stalks rhubarb, cut into 1/2 inch (1,2 cm) slices, about 2 cups (240 g)
- 2 Tbsp brown sugar
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
- Crumble Topping
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 4 Tbsp rolled oats
- 4 Tbsp unsalted cold butter, diced
- 2 Tbsp sliced almonds
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.
Notes
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.
