Rhubarb is in season now, so there’s never been a better time to give this Rhubarb and Apple Crumble a try.
Rhubarb and Apple Crumble from The Peacock at Rowsley – serves 6.
For the compote
- 3 large Bramley apples peeled, cored and roughly chopped
- 600g rhubarb roughly chopped
- 175g caster sugar
- a squeeze of lemon juice
- 20g peeled and finely grated fresh ginger (optional)
For the crumble topping
- 170g plain flour
- 2g salt
- 4g ground cinnamon
- 50g dark muscavado sugar
- 50g caster sugar
- 110g ground almonds
- 170g diced butter
- 20g water
Pre heat the oven to 175C
For the compote: combine all ingredients together in a pan and start to cook on a low heat until the water comes out the fruit. Turn up the heat slightly and cook until everything is stewed but still retains a little texture, taste and add more sugar if needed, it depends on how tart the rhubarb is.
For the crumble topping: Place all ingredients together in a food processor and blend together until the mixture resembles breadcrumbs. Lay onto a baking tray in a thin layer and bake in the oven for approximately 20 minutes until golden stir every 5 minutes while baking.
Place the cooked compote into an open proof dish and cover with the topping.
Bake in the oven until the topping is crisp and the compote is hot and starting to bubble up around the edges.
Serve with vanilla ice cream or custard.