Rhubarb and apple crumble

Rhubarb and apple crumble

Rhubarb and apple crumble

After reminiscing about rhubarb and custard I decided to make a quick rhubarb and apple crumple since I had some rhubarb left over and some apples were falling from the tree outside. Using dairy-free margarine instead of butter can make for a different kind of crumble mix at times but I have tried this combination a few times and it provides enough crunch to get away with it.

Wonderful colour!

Ingredients:

400g rhubarb trimmed and cut into 3cm pieces
5 apples peeled, cored and cut into 3cm pieces
2 tbsp light muscovado sugar
1 stem ginger, finely chopped
160g dairy-free margarine
180g gluten-free plain flour
60g light muscovado sugar
25g gluten-free oats

Preheat the oven to 180C. In a large pan, place the prepared rhubarb, apple, sugar and ginger and heat over a medium heat until the apple softens and the rhubarb begins to break (about 5 minutes). Place into an oven proof dish.

Deconstructed rhubarb

Softened apple

In a large mixing bowl, add the flour and margarine (in this order) and using your fingertips, rub together until you get large breadcrumbs. Add the muscovado sugar and oats and mix in with your finger being careful not to work the crumble mix too much as this will remove the breadcrumbs. 

Freefrom crumble

Sprinkle the crumble mix on top of the rhubarb and carefully spread to cover evenly. Pop into the oven for about 40 minutes or until the crumble browns and you can just start to see the rhubarb and apple bubbling through at the sides. Serve warm with custard and enjoy!

So good and colourful

So, would you mix apples with rhubarb?