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Rhubarb & apple crumble served in bowls with ice cream

Rhubarb & apple crumble

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal414
fat14g
saturates9g
carbs64g
sugars39g
fibre3g
protein4g
salt0.3g
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Ingredients

  • 450g rhubarb , cut into 3cm slices
  • 350g apples (Bramley or Granny Smith work well), peeled and cut into 3cm chunks
  • 1 vanilla pod , split open or 1 tsp vanilla paste or extract
  • 120g golden caster sugar
  • ice cream or custard, to serve

For the topping

  • 200g plain flour
  • 1 tsp ground ginger (optional)
  • 100g cold salted butter , chopped
  • 70g light soft brown sugar

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins. 

  • STEP 2

    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. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard. 

Goes well with

Recipe from Good Food books, May 2020

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A star rating of 4.4 out of 5.29 ratings
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