Rhubarb and apple crumble

all details

A pudding that never goes out of fashion and also uses this season's rhubarb.

Mary Moody?s rhubarb and apple crumble

Ingredients

  • 1 large bunch rhubarb, washed and chopped
  • 6 large cooking apples, peeled, cored and sliced
  • 4 tbsp water
  • 2/3 cup raw sugar
  • 200g unsalted butter, at room temperature
  • 300g plain flour
  • 150g raw sugar, extra

Method

Cook the rhubarb and apple together with the water and sugar, keeping a close watch to ensure it doesn't overcook. Remember that rhubarb is notorious for boiling over (and making a huge mess on the stove), so keep the cooking temperature very low. Allow to cool slightly and put into a shallow, ovenproof dish.

Cut the butter into cubes and rub, one cube at a time, into the flour with your fingers. It should resemble breadcrumbs. Stir in the extra sugar and spread this mixture over the rhubarb and apple with a small dab of butter. Cook in a moderate oven (180C) for 25-35 minutes until bubbling and brown on top. Allow to cool slightly and serve with whipped cream or pouring custard.

Our neighbour grows wonderful rhubarb and often drops a bunch in our letterbox - we always say the rhubarb fairy has visited. Our apple tree is prolific and the fruits combine to great effect.

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  • Cuisine - British
  • Course - Dessert

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