a sweet and golden crumble , a perfect dessert just before a spring clean!
These rose coloured stalks cooked down with some sugar make a yummy filling for pies and crumbles as well as mixed through plain yogurt or custard. Serve the crumble with some good vanilla ice cream and enjoy!
- 600g rhubarb, cut in 3cm pieces
- 4 cooking apples, peeled and chopped
- 1 cup caster sugar
- 1 cup flour
- 1/2 cup rolled oats
- 1/4 cup coconut
- 1/4 cup brown sugar
- 65 g unsalted butter
Put the rhubarb and caster sugar in a saucepan and cook over low heat for 15 minutes. Add the apples and cook for a further 10 minutes. Transfer to a pie dish and allow to cool.
Preheat oven to 180 degrees. Mix all the dry crumble ingredients together in a bowl then add the butter. Combine the butter with your fingers and create a breadcrumb texture.
Sprinkle crumble mix over the rhubarb and bake in an oven for 30 minutes or until the crumble is golden.