Being retired, it's wonderful having time that is totally 'your own'. On a wintry afternoon, I had to choose between curling up on the sofa with a book or making an apple and rhubarb crumble, and it turned out to be the latter, so here we are. A neighbour has given us a big bunch of rhubarb from his garden and assured that there are plenty more to come. A perennial plant with gigantic umbrella-like leaves, only the sturdy stalks of the rhubarb are edible. They have a strong tart flavour when cooked which can be neutralised with sugar and they pair well with apples as a sweet treat. Full of antioxidants and health benefits as well. Enjoy the crumble with custard, thick cream or ice cream on the side.
Serves 8-10
INGREDIENTS
- 6 Granny Smith apples, peeled, cored and sliced (1 kg / 2lb 3oz prepared weight)
- rhubarb stalks, trimmed and sliced into 2cm / ¾" lengths (400g / 13oz prepared weight)
- ¾ cup brown sugar
- 1 tablespoon plain flour
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 2 teaspoons lemon juice
- custard, thick cream or vanilla ice cream, to serve
For the crumble:
- 1 cup self-raising flour
- ⅓ cup brown sugar
- ½ teaspoon sea salt
- 80g / 2¾oz cold butter, cubed
- ½ cup slivered almonds
METHOD
- Place apple and rhubarb in a large saucepan with sugar, flour, cinnamon, cloves, nutmeg and lemon juice. Cook over low heat, stirring constantly with a wooden spoon for 10 minutes, or until the fruit and vegetable begin to soften and a syrup is forming. Remove from heat.
- Make the crumble by combining the flour with sugar and salt in a large bowl. Add the butter cubes. With your finger tips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the almonds and mix to combine.
- Transfer cooked apple and rhubarb to a casserole dish and spread evenly with a spatula. Top with the crumble.
- Bake in a preheated 180°C/350°F oven for 30 minutes or until the crumble is golden. Serve with custard, thick cream or vanilla ice cream.
No comments:
Post a Comment