Rhubarb and Apple Crumble
- Cooking apples
- Water/Apple Juice whichever you have to hand
This is a recipe that I never measure out, everything is done by eye.
Starting with the dish you will be making the crumble in, fill nearly to the top with rhubarb pieces (you can use either fresh or frozen) to measure the amount you will need, I find that this method is really good for measuring almost exact amount! Put the rhubarb into a saucepan. I tend to use 2 cooking apples if I am using a dish that gives around 4 servings, core and peel the apples and add to the saucepan with the rhubarb. Add around 150ml of water or apple juice and set the pan over low heat, check and stir occasionally adding more liquid if necessary, you want to end up with a mixture that is pourable. When nearly cooked add sugar to your taste.
In a separate bowl mix together equal amounts of oats, flour, sugar and butter, rubbing the mix together with your fingers to form a mixture that looks like fine breadcrumbs. If the mix does not form then add more dry ingredients if the mix becomes too dough-like or butter if the mix is to dry.
Once the rhubarb and apple have cooked down pour the mix into your dish before adding the crumble mix on top evenly. You are aiming for the crumble mix to be around the same depth as the fruit mix.
Place into a preheated oven (around 180 degrees) for 25 mins (check occasionally) and serve when the crumble crust is golden with warm vanilla custard or vanilla ice cream.