Desserts Rhubarb & Apple Crumble with Nutty Oat Topping
Serves : 6
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
- 400g (14oz) rhubarb
- 3 Royal Gala apples
- Juice of 1 orange
- 1tsp ground ginger
- 3tbsp caster sugar
Crumble topping:
- 75g (3oz) butter, cut into small pieces
- 150g (5oz) plain flour
- 3tbsp porridge oats
- 3tbsp chopped hazelnuts or chopped almonds
- 3tbsp Demerara sugar
Method
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Preheat the oven to 180°C/350°F/Gas mark 4. Cut the rhubarb sticks into 5cm (2in) lengths and place in a bowl. Peel, core and slice or chop the apples and add to the rhubarb.
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Stir in the orange juice, ginger and caster sugar and transfer to a shallow roasting tin, spreading out the fruit in an even layer. Roast in the oven for 10 minutes. Strain off excess juice from the tin and set aside.
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To make the crumble topping, rub the butter into the flour until like breadcrumbs. Stir in the oats, nuts and Demerara sugar.
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Increase the oven temperature to 190°C/375°F/Gas mark 5. Spoon the fruit into an ovenproof dish and top with the crumble mixture, covering the fruit completely.
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Bake for 25 minutes or until the topping is golden brown. Serve hot with custard or cream.
