Last weekend it really felt like spring was here and I took the opportunity to get stuck into the garden.  It appears the only things growing besides the weeds were my rhubarb and my lemon grass, both of which I hacked back to make room for the summer veg.  So with a huge bunch of rhubarb on hand I was pleased with the cold snap as it gave me a great excuse to make this wonderful comfort pud which is always a favorite in winter.

3 apples, peeled and sliced
2-3 stalks of rhubarb, chopped
½ cup sugar
100g soft butter
½ cup walnuts, chopped
½ cup rolled oats
½ cup brown sugar
½ cup sliced almonds
½ cup flour
1 teaspoon cinnamon

Stew the apple and rhubarb with a small amount of water.  When the fruit is tender, turn off the heat and stir through the sugar.

To make the crumble simply add all the ingredients together and mix well.  You want the butter to be completely mixed in and to have a crumbly texture.  Spoon this over the stewed fruit in either one large oven proof dish or individual ones.  Bake in a moderate oven (180C) for 15 minutes or until golden brown.  Serve with lashings of custard or vanilla ice cream.

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