Rhubarb and Apple Crumble. Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. In a medium saucepan, combine apple and water.
Pulse crumble ingredients until mixture resembles breadcrumbs. Sprinkle the mix evenly over the rhubarb and apple mixture. In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. You can cook Rhubarb and Apple Crumble using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Rhubarb and Apple Crumble
It’s of For The Apple And Rhubarb Mix.
You need 400 g of rhubarb.
You need 100 g of apple.
Prepare 100 g of golden caster sugar.
It’s of For The Crumble Topping.
It’s 140 g of self-rasing flour.
It’s 85 g of butter.
Prepare 50 g of golden caster sugar.
In another bowl, combine the flour, brown sugar and salt. This rhubarb crumble recipe is a variation of that famous and simple apple crumble. I made it for the first time last year and we loved it soooo much, that I started making this more regularly than the plain apple crumble. Combine apple and rhubarb in an oven-proof dish; sprinkle over sugar.
Rhubarb and Apple Crumble instructions
Chopp the rhubarb and apple into small pieces around the size of your thumb then tip them into a saucepan along with the golden sugar. Simmer for around 10 minutes.
Meanwhile heat the oven to 180°C. Make the crumble by rubbing the butter and flour together with your fingers untill you have a soft, crumbly mix. Add the golden sugar then carry on rubbing together..
Once the rhubarb and apple are soft but still holding their shape, tip into a baking dish then scatter the crumble on top. To give the crumble a extra crunch, sprinkle on a tiny bit more golden sugar (this will melt in the oven)..
Place in the oven and bake for around 30 minutes..
In food processor, combine flour, sugar, butter, oats and nuts. Blend until you have a nice, crumbly mixture. Spread over the top of apple/ruhbarb mix. Serve with whipped cream or vanilla ice. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
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