Rhubarb Rhubarb Rhubarb
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
INGREDIENTS FOR FRUIT
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
INGREDIENTS FOR CRUMBLE
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
Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 1.5L (6 cup) capacity oven proof baking dish.
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.
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.
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.