Rhubarb & apple crumble

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal414
  • fat14g
  • saturates9g
  • carbs64g
  • sugars39g
  • fibre3g
  • protein4g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 450g rhubarb, cut into 3cm slices



    Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy…

  • 350g apples (Bramley or Granny Smith work well), peeled and cut into 3cm chunks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 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)



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g cold salted butter, chopped



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 70g light soft brown sugar
  • Method

    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. 

    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. 

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