Yield: 6-8 servings
Time: 40 minutes
One can hardly go wrong with a rhubarb apple crumble for dessert. It is comfort food from way back, a nostalgic reminder of one’s childhood. You get the best rhubarb in spring and early summer. Choose stalks that are upright and glossy with pale yellow leaves. Stalks that have a tired look and bend easily are old.
- 1 large tart apple, peeled, cored and cut into chunks, about 1 1/2 cups (340 g)
- 4 stalks rhubarb, cut into 1/2 inch (1 cm slices), about 2 cups (450 g)
- 2 Tbsp brown sugar
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 cup (115 g) plain flour
- 1/2 cup (115 g) sugar
- 4 Tbsp rolled oats
- 4 Tbsp unsalted cold butter, diced
- 2 Tbsp sliced almonds
Preheat oven 400°F (205°C).
Butter an ovenproof dish, large enough to hold apple-rhubarb crumble. Combine apple chunks, rhubarb, lemon juice and cinnamon in the prepared dish. Sprinkle with brown sugar. Set aside.
In a large bowl combine flour, sugar, oats, butter, and almonds. Rub mixture between your fingers until it resembles coarse crumbs. Spread crumbs over rhubarb-apple mix. Bake for 30-35 minutes or until the top is golden and the fruit mix is bubbling.
Serve with a dollop of mascarpone or vanilla ice cream.