Feed Your Family The Cookbook

Halogen baked Rhubarb & Apple Crumble

Rhubarb(maincrop) is really only available in the shops for about 3 months of the year so take advantage of it and make this family friendly recipe. There's so many flavours sensations going on when you taste this as the fruit is sweet yet tart and the crumble is chewy yet crumbly. Its reminiscent of summer days and can be served topped with ice cream,custard,fresh cream or yoghurt. Why not make your own and let us know how it differs to shop bought which I find can be bland and overly sweet.My memories of rhubarb is dipping it in a bowl of sugar whilst sitting on the stairs with my best friend when I was a child.

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Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 400 g Rhubarb
 2 Apples (optional)
 50 ml Pink Lemonade
 140 g Plain Flour
 100 g Butter chilled
 120 g Sugar
 80 g Oats
 1 tbsp Vanilla

1

Peel and chop the rhubarb into small chunks.
Core and chop the apples-
You can peel them if you wish but it's not necessary

2

Arrange them in an oven proof dish,pour over the lemonade and bake at 175°for 15mns

3

Meanwhile sift the flour into a bowl

4

Add the butter and mix the 2 together

5

Rubbing the mix between your fingers and thumb until you get a crumb like texture

6

Add the oats,sugar and vanilla

7

Rub them into the flour and butter crumb

8

Remove the rhubarb dish from the oven, allow to cool slightly then top with the crumble mix -leave it rough as this provides texture

9

Cover with tinfoil and bake at 200° for 30 mns. Remove the tinfoil and bake for another 15-20 mns

10

Serve warm with custard.fresh cream.ice cream or yoghurt

11

Step 2-stewing or softening the fruit before baking is optional and depends how ripe your fruit is. It also gives you a lovely sauce.This pic shows the fruit softened.

12

This is without softening before baking-a little drier if that's what you prefer but perfect with custard

13

This can be done in a conventional oven for same time and temp. You can soften the fruit in a pot on the cooker.
Add ginger for an extra kick.
Cinnamon can be added too or Nutmeg.
Swap your fruits if you like as the topping can work for anything
Swap the lemonade for cordial or just water and a little sugar

Ingredients

 400 g Rhubarb
 2 Apples (optional)
 50 ml Pink Lemonade
 140 g Plain Flour
 100 g Butter chilled
 120 g Sugar
 80 g Oats
 1 tbsp Vanilla

Directions

1

Peel and chop the rhubarb into small chunks.
Core and chop the apples-
You can peel them if you wish but it's not necessary

2

Arrange them in an oven proof dish,pour over the lemonade and bake at 175°for 15mns

3

Meanwhile sift the flour into a bowl

4

Add the butter and mix the 2 together

5

Rubbing the mix between your fingers and thumb until you get a crumb like texture

6

Add the oats,sugar and vanilla

7

Rub them into the flour and butter crumb

8

Remove the rhubarb dish from the oven, allow to cool slightly then top with the crumble mix -leave it rough as this provides texture

9

Cover with tinfoil and bake at 200° for 30 mns. Remove the tinfoil and bake for another 15-20 mns

10

Serve warm with custard.fresh cream.ice cream or yoghurt

11

Step 2-stewing or softening the fruit before baking is optional and depends how ripe your fruit is. It also gives you a lovely sauce.This pic shows the fruit softened.

12

This is without softening before baking-a little drier if that's what you prefer but perfect with custard

13

This can be done in a conventional oven for same time and temp. You can soften the fruit in a pot on the cooker.
Add ginger for an extra kick.
Cinnamon can be added too or Nutmeg.
Swap your fruits if you like as the topping can work for anything
Swap the lemonade for cordial or just water and a little sugar

Halogen baked Rhubarb & Apple Crumble

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