Apple and rhubarb crumble recipe
6 individual pots or one family size
Egg free, Nut free
- 500g rhubarb, top and tailed, peeled and cut into 5cm pieces
- ½ cup brown sugar
- 50g butter, diced
- 1 tablespoon lemon juice
- 3 Granny smith apples, peeled, cored and thinly sliced
- 1 cup rolled oats
- ½ cup castor sugar
- 1/3 cup plain flour
- 100g butter, slightly soft
To prepare the topping, place all ingredients into a food processor and pulse to combine. Pour into a medium bowl, and scrunch through your fingers to form small clumps. If you’re not using the crumble mixture straightaway, place it into a plastic bag until needed.
Preheat oven to 190°C.
Place rhubarb pieces into a baking dish, sprinkle over sugar, butter and lemon juice, stir to combine then place in oven and cook for 20minutes.
Remove from oven and turn up the heat to 210°C.
Add sliced apples to rhubarb mixture, stir well to combine.
Place mixture into 6 individual ramekins; add a handful of topping to each then bake in the oven for 30 minutes.
- I love rhubarb - it reminds me of cold nights at my grandparent’s house. Topped with a scoop of vanilla ice-cream it is hard to beat.
- You need to peel the rhubarb otherwise it will have a stringy texture. Use a veggie peeler for the job - it doesn’t all have to come off, just concentrate on the tougher edges.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.