Rhubarb and Apple Crumble (6)

Here’s another favourite crumble from ” Sophie Grigson’s Country Kitchen”. You can use forced rhubarb or garden rhubarb depending on the time of year. Serve with cream, custard or ice cream.

Rhubarb and Apple Crumble (6)
Print Recipe
Rhubarb and Apple Crumble (6)
Print Recipe
  1. Preheat the oven to 200 C, 180 Fan, Gas 6. To make the crumble topping mix the oats and flour and rub in the butter until you have a pile of small crumbs. Stir in the sugar.
  2. Mix the rhubarb and apples in a pie or gratin dish . Dredge with the muscovado sugar and sprinkle with cinnamon. Sprinkle the crumble mixture evenly and thickly over the top.
  3. Bake for about 30 mins or a little longer, until the top is golden brown and the juice bubbling up a little around the edges. Serve hot or warm.
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