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- Dish type
- Fruit desserts
- Rhubarb crumble
A simple, easy dessert recipe. Great for families and when rhubarb is in season.
515 people made this
- 1 large eating apple, peeled , cored and sliced
- 4 stems rhubarb, thickly sliced
- 2 - 3 tablespoons caster sugar
- Crumble topping
- 100g flour
- 125g caster sugar
- 60g rolled oats
- 60g butter
- 30g chopped nuts
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Preheat oven to 200 degrees C / gas mark 6.
- Combine apple and rhubarb in an oven-proof dish; sprinkle over sugar.
- In food processor, combine flour, sugar, butter, oats and nuts. Blend until you have a nice, crumbly mixture.
- Spread over the top of apple/ruhbarb mix.
- Bake in preheated oven for 45 mins or until top is golden and fruit mix is bubbly.
- Serve with whipped cream or vanilla ice-cream.
Reviews & ratingsAverage global rating:(20)
Reviews in English (21)
Always use fresh grated nutmeg and cinnamon with the topping when using Apple and or rubarb.If you can find ,( grow my own ) forced rubarb it tends to be sweeter ,there fore less sugar is called for . Use brown unrefind sugars with the early fruit process .enjoy-18 Mar 2012
Used different ingredients.found a recipe for the crumble that didnt use oats. added water to the fruit before cooking to add a bit of moisture.-06 Dec 2010
Used different ingredients.strawberries instead of applepacket of readibrek apple and raspberry instead of rolled oats!-08 May 2010
- For the Fruit Layer:
- 1 package chopped frozen rhubarb (500g)
- 3-4 large golden delicious apples, cored, peeled and sliced thinly
- *Note: proportions of fruits and type of fruits used may be varied according to your taste.
- For the Crumble:
- 3/4 cup unsalted butter, at room temperature
- 1 cup all purpose flour
- 1 cup lightly packed brown sugar
- 1 cup rolled oats
- 1 tsp ground cinnamon
- 3/4 cup raw almonds, chopped coarsely
- 2 tbsp crystallized ginger, chopped finely
- 1 tsp finely grated lemon or orange zest, OR 1.5 tsp finely chopped mixed peel
- 1 pinch salt
- 1/4 cup flax seeds (optional)
- Preheat oven to 375F. Arrange frozen rhubarb in bottom of square baking pan. Bake, covered, for 10 minutes. While rhubarb bakes, peel, core and slice apples. Remove rhubarb from oven and arrange apples evenly on top. Bake, covered, for 10 minutes. While fruit bakes, combine all ingredients for crumble in a medium mixing bowl and mix until blended evenly. Remove fruit from oven, and crumble the topping evenly over the fruit. Bake, covered, for 10 minutes, then bake uncovered about 10 more minutes until fruit is bubbling and topping is golden brown. Remove from oven and let stand 10 minutes. Serve with vanilla ice cream.
Apple and rhubarb crumble
You can't go wrong with the combination of apple and rhubarb, and the delightful tartness of the fruit is balanced well with the sweet crumble topping.
- 3 granny smith apples, peeled, cored and roughly chopped
- 3 rhubarb stalks, cut into 3 cm pieces
- 2 tbsp caster sugar
- 1 tsp grated lemon rind
- 1 tbsp water
- ½ cup rolled oats
- 2 tbsp flour
- ¼ cup brown sugar
- 40 g butter, chopped
- 1 cup blackberries
- yoghurt, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place apple, rhubarb, caster sugar, lemon rind, and water in a saucepan, cover with lid, and simmer gently for 5 minutes.
In a bowl, combine oats, flour, brown sugar and butter. Rub mixture between your fingers until it looks crumbly. Transfer apple mixture to small baking dish, sprinkle with blackberries, top with crumble mixture and bake for 20 minutes.
Apple and Rhubarb Crumble
- 15 minutes
- 45 minutes
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Gorgeous homemade puds don't get any more warming than this classic dish which uses economical ingredients. The best crumbles are so easy they don't need a complicated recipe. Here's mine.
- 3 large apples, peeled and cored
- 500 grams rhubarb, trimmed
- ¼ cup sugar
- ¼ cup water
- pinch mixed spice, optional
- 1 cup flour
- ½ cup brown sugar
- 75 grams butter
- Slice the apple and rhubarb finely and place in a shallow saucepan with the sugar, spices, water and mixed spice if using. Bring to the boil, then lower the heat to a simmer and cook gently for 10 minutes or until the fruit is tender.
- Transfer the apple mixture to a 4-5 cup capacity pie dish.
- Place the flour and sugar in a bowl and rub in the butter until the mixture resembles crumbs. Sprinkle over the topping.
- Bake in a 180ºC oven for 35-40 minutes unti lthe crumble is well cooked and golden. Serve hot with whipped cream and custard.
Jazz it up - make the humble crumble the next dessert you serve to friends. Replace ¼ of the flour with coconut, oats or flaked almonds and make the pud in individual dishes. Use cups and then serve on their saucers. Hand custard or cream around so that people can pour the cream into the centre of the hot pud before eating.
Shortcut - use canned apple an 800 gram can will be fine, jazzed up with mixed spice and a handful of sultanas. Warm through before putting the crumble on top. As canned apples are only blanched and canned, you'll need to sweeten to your own liking.
Did you know? Crumbles weren't heard of until the 1940's. Up until then, rather more elaborate apple puddings were the norm, such as apple pie. But even back then people searched for shortcuts and the crumble with its easy "rub-in topping" became incredibly popular and has stayed so ever since.
- To add a little interest or fibure to the crumble use ½ plain flour and half wholemeal flour and rolled oats.
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The two main types of rhubarb we are familiar with in the UK are natural, outdoor rhubarb and the forced variety. Forced rhubarb is grown by candlelight to create bright pink, tender stems and tends to be produced in the so-called ‘rhubarb triangle’ in Yorkshire. While rhubarb season proper heralds the start of spring, forced rhubarb is usually available from January until March - just in time for comforting crumbles and compotes.
With its attractive colour and sweet tang, rhubarb pairs perfectly with creamy custard, and the combination is something of a nostalgic one for many - think school dinners and boiled sweets. Dominic Chapman’s Apple and rhubarb crumble recipe makes the perfect warming winter pudding, or try Martin Wishart’s Rhubarb tart. When the weather gets warmer incorporate rhubarb into a chilled dessert, such as Tom Aikens’ Rhubarb fool or Nathan Outlaw’s vivid Rhubarb trifle recipe. For a modern take on the classic pairing try Emily Watkins’ Baked custard recipe, served with a vibrant rhubarb granita.
While commonly thought of as a fruit rhubarb is actually a vegetable, so don't be afraid of adding some of its tart sweetness to savoury recipes, too. Adam Stokes’ Duck breast recipe is served with a glorious rhubarb purée, the sharpness of the rhubarb perfectly offsetting the rich flavour of the duck.
Take the butter out of the fridge to soften it up.
[*]In the meantime, get busy with the fruits preparation by cleaning, pealing and dicing the apples and the rhubard.
[*]Spread 20g of butter in a deep pan and add the apples and the rhubarb, stirring for a few minutes. Reduce the fire and close the lid until almost reaching a fruit compote (about 10min). Add some honey if desired to sweeten.
[*]Whilst the fruits are melting like snow in spring, let's get ready to crumble ! Add the rest of the ingredients in a bowl (sugar, butter, almond powder and flour) and work out the paste to a sand texture.
[*]Lay the fruit compote in a gratin dish (or any over-friendly container) and add the crumble on top spreading evenly.
[*]Pre-heat the oven for a few minutes in a hot oven (>250°C) and cook for about 10min until the crumble is golden and crispy.
Apple and Rhubarb Crumble
This apple and rhubarb crumble is a simple and easy dessert recipe. It’s great to make when rhubarb is in season. Serves 4-6.
1 bunch of rhubarb
4 large apples. cored and chopped
2 tablespoons of lemon juice
1 cup of plain all-purpose flour
3/4 cup of brown sugar
1/2 teaspoon of ginger
4 oz of butter, unsalted, chilled, and diced
1/4 cup of flaked almonds
Grease a 4 cup capacity ovenproof dish.
Trim the rhubarb and cut the stems into 1 inch lengths. Set aside.
Heat a frying pan or large saucepan over a medium heat and add the apples, sugar, and lemon juice. Cook, stirring for 3-4 minutes, or until the apple is tender.
Add the chopped rhubarb and cook for a further 4-5 minutes, or until the rhubarb is tender but still holds its shape. It is normal for the rhubarb to release a lot of liquid when cooked.
Transfer the cooked fruit to the prepared dish. Leave any liquid which my be remaining in the frying pan. Allow for the fruit to cool down a little. Taste and add extra sugar if required.
Preheat oven to 350 ° F (180 ° C).
With your fingers, mix together the flour, brown sugar, ginger, and butter, until the mixture forms a breadcrumb consistency and starts to clump together. Stir through the flaked almonds.
Sprinkle the crumble mixture evenly over the fruit. Bake for 30 minutes or until golden brown and bubbling.
More Rhubarb Recipes:
Are you new to rhubarb? Let me tell you a bit about it. Rhubarb is a vegetable that grows every year (called a perennial). It has red and green stalks that are reminiscent of celery stalks, and big, green leaves at top. Even though rhubarb is a vegetable, most rhubarb recipes use it in similar ways as a fruit. The natural flavor of rhubarb is very tart, so most recipes contain quite a bit of sugar to balance out the tart flavor.
The stalks are ready to harvest in the spring when the stems are approximately a foot long. To harvest, take a knife, and cut the stalk from the bottom. Cut the leaf from the top and discard. The rhubarb leaves contain large quantities of oxalic acid which is poisonous when eaten.
Serve with icecream, double cream or custard.
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Calories per serving: 748
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