Recipe
Ingredients
Filling
3 medium, sweet apples
5 rhubarb stalks, cut into 1 cm pieces
¾ cup brown sugar
Crumble
¾ cup plain flour
¼ cup caster sugar
1/3 cup butter
Method
1. Preheat oven or barbecue to 180 degrees.
2. Peel, core and dice apples and cook down in a small saucepan with a dash of water over a low heat until just softened.
3. When the apples are soft, transfer them to a bowl and use the same saucepan to cook the rhubarb with the brown sugar. You shouldn't need to add any water, but keep stirring the sugar and rhubarb mix to make sure it doesn't catch until the sugar dissolves.
4. Once the sugar has dissolved, stir regularly until the rhubarb is tender. Add the apple back into the saucepan with the rhubarb and sugar and stir to combine.
5. To make crumble, combine the flour and sugar in a bowl, then add the butter and mix through with your fingers until the crumble resembles coarse breadcrumbs (still with a few large lumps).
6. Pour the apple and rhubarb mix into an oven-proof dish and top with the crumble mix.
7. If cooking on a barbecue, use a trivet to lift the dish off the hotplate, then close the lid and cook for around 15 to 20 minutes or until the fruit is bubbling and the crumble topping is golden.
8. The crumble is tasty hot or cold, served with ice cream or a good dollop of thick cream.
