Ingredients
- ¼ cup (55 g) soft brown sugar
- ¼ cup (60 ml) verjuice
- 50 g unsalted butter, melted, plus 20 g extra, chopped
- 6 Granny Smith apples, peeled and cored
- 20 sticks rhubarb, washed, trimmed and cut into 3 cm lengths
- cream or ice cream, to serve
Crumble mixture
- 1 cup (150 g) plain flour
- ½ cup (110 g) soft brown sugar
- 1 cup (90 g) rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 60 g unsalted butter, chopped
Rhubarb and apple crumble
I love a rhubarb crumble and, depending on the season, I like to add sliced apple, quince or pear to complement the rhubarb. When pairing with apples, I tend to use Granny Smiths because I love their tartness, or Pink Ladies if they are in season, as their flavour really shines through in the cooking.
Runny cream is a must with crumble, but a great-quality vanilla ice cream wouldn’t go amiss either.
Method
Preheat a fan-forced oven to 180°C (200°C).
For the crumble mixture, combine the flour, sugar, oats and spices in a large bowl. Rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Set aside.
Combine the sugar, verjuice and melted butter in a bowl.
Cut the apple into very thin slices and add to the verjuice mixture, tossing to combine well. Transfer to a 2 litre baking dish (mine is 33 cm × 18 cm × 5 cm) and spread out evenly.
Scatter the rhubarb over the apple. Bake the apple and rhubarb mixture for 20 minutes.
Spread the crumble mixture evenly over the top and dot with the extra chopped butter; don’t press down too much or the crumble will become soggy.
Bake for a further 30–35 minutes or until the fruit mixture bubbles around the edges and the crumble is nicely browned. Spoon out at the table and serve with cream or ice cream.
This recipe was provided to Foodwise from the book “Maggie’s Verjuice Cookbook” by Maggie Beer and photography by Sharyn Cairns, published by Lantern rrp $39.95.
Submitted byMaggie Beer
