Rhubarb and apple crumble
- Details
- By BBC Good Food
The amount of fruit used is not an exact science - increase the amounts to make a bigger pudding or if you prefer a thicker layer of fruit.
- For the fruit filling, pull any tough strands of skin off the rhubarb – don't peel it completely or you won't have any colour left. Cut the stalks into fairly chunky pieces so they keep their shape and don't end up as a purée when you cook them. Peel and core the apples and cut them into similar sized chunks; use equal quantities of each to balance the flavour.
- Melt a knob of butter in a pan and sauté the fruit to drive off any extra water. If you don't do this now it will release a flood of liquid into the crumble and make it soggy. Add the cinnamon and honey, grate in the ginger (if using) and keep cooking until all the liquid has evaporated. Cooking the fruit right through at this stage means all you have to cook at the end are the crumble toppings, which is great if you are serving them at a dinner party, as you can finish them off in the oven during the main course.
- Heat the oven to 200C/fan 180C/gas 6. Tip the flour into a bowl along with the hazelnuts and roughly chop in the remaining butter. Rub everything together gently to make it into crumbs and then stir through the sugar.
- Place the fruit into an ovenproof dish and sprinkle the crumble mixture over the top. Don't pack it down, just let it take shape naturally. Bake for 15–20 minutes until nicely browned on top. Serve this crumble with clotted cream, custard or crème fraîche.
