Rhubarb & apple crumble
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Rhubarb & apple crumble

By Esther Clark

Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you’d prefer

  • Prep:15 mins
    Cook:45 mins
  • Easy

Nutrition per serving

  • kcal 414
  • fat 14g
  • saturates 9g
  • carbs 64g
  • sugars 39g
  • fibre 3g
  • protein 4g
  • salt 0.3g

Ingredients

  • 450g rhubarb, cut into 3cm slices
  • 350g apples (Bramley or Granny Smith work well), peeled and cut into 3cm chunks
  • 1 vanilla pod, split open or 1 tsp vanilla paste or extract
  • 120g golden caster sugar
  • ice cream or custard, to serve
  • 200g plain flour
  • 1 tsp ground ginger (optional)
  • 100g cold salted butter, chopped
  • 70g light soft brown sugar

Method

  1. Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.

  2. Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.

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