Rhubarb Rhubarb Rhubarb

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1/2 B have grown and now cooked up some Rhubarb in a crumble.

There were no complaints. At all. None. It was very popular. Try it.

Apple & Rhubarb Crumble

500g (about 3 large) granny smith apples, peeled, cored, cut into thin wedges
1 bunch rhubarb (about 450g), trimmed, washed, cut into 4cm lengths
1 tablespoons caster sugar
1 cinnamon stick & 3 cloves

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2 tablespoons plain flour
60g reduced fat polyunsaturated margarine
90g dessicated coconut
50g (1/2 cup) rolled oats
55g (1/4 cup) firmly packed brown sugar
Step 1
Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 1.5L (6 cup) capacity oven proof baking dish.
Step 2
To make the filling, place the apples, rhubarb, 80ml (1/3 cup) water, sugar and cinnamon in a medium size saucepan over a medium heat. Simmer, covered, for 8-10 minutes, or until apples and rhubarb are just tender. Remove and discard cinnamon stick & cloves.
Step 3
Meanwhile, place the flour, margarine, coconut, oats and sugar in a large bowl. Use your fingers to rub in the margarine until well combined and large crumbs form.
Step 4
Spoon the fruit into the prepared dish, sprinkle the topping evenly over the fruit. Bake for 20 minutes or until golden and bubbling. Serve with custard.


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