Recipe: Appetizing Rhubarb and Apple Crumble

Rhubarb and Apple Crumble. Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you'd prefer. Apple and Rhubarb Crumble - A deliciously sweet and perfectly spiced apple and rhubarb filling that is topped with a generous amount of buttery crumble.

Rhubarb and Apple Crumble If it's the latter's case A very popular variation for this apple and rhubarb crumble recipe is to make it with strawberries. Rhubarb and strawberries fall into the same season. This is a recipe for delicious rhubarb and apple crumble. You can cook Rhubarb and Apple Crumble using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Rhubarb and Apple Crumble

  1. Prepare of Rhubarb.
  2. You need of Cooking apples.
  3. Prepare to taste of Sugar.
  4. It's of Small amount of water.
  5. You need 1 cup of self-raising flour.
  6. You need 3/4 cup of soft brown sugar.
  7. Prepare 125 g of butter - cubed.
  8. Prepare 1/4 cup of flakes almonds.

You can follow my instructions and make your own pastry or you can purchase pre-made pastry at the. DIRECTIONS Pulse crumble ingredients until mixture resembles breadcrumbs. Sprinkle the mix evenly over the rhubarb and apple mixture. Toss apples, rhubarb, granulated sugar, lemon juice, and vanilla in a large bowl; transfer to baking dish.

Rhubarb and Apple Crumble instructions

  1. Cook rhubarb and apples in a small amount of water and add sugar to taste. Cool and place in ovenproof dish.
  2. Flour, brown sugar and butter goes into a mixing bowl. Rub in butter until it looks like rough breadcrumbs. Mix through flaked almonds..
  3. Sprinkle evenly over rhubarb and apple mixture. Bake at 180 degrees C for 30- 40 minutes or until golden. Don’t worry if the fruit bubbles through..
  4. Serve warm with custard, yoghurt or ice cream. Also good cold.

A delicious apple and rhubarb crumble with streusel, almonds. Served with custard, vanilla sauce or vanilla ice cream. Quite a few years ago, I used to make a wonderful apple crumble. We were so obsessed with it, that for a while, I think I must have made it at least every two weeks. Serve warm or at room temperature with ice cream, whipped cream, whipped dessert topping, or a spoon of yogurt.

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