Rhubarb, Apple & Ginger Crumble 🍎🍏
When everyone saw the rhubarb arrive in our shopping there were actual groans (mainly MrN not the children!! 🙄). We don’t like rhubarb what are you going to make with that they grumped! So I made this crumble and it turns out the key to winning then over is sugar .... and lots of it 😆 The colour of the crumble is dark not because it’s healthy, but because I used soft dark muscavado sugar that baked to an almost toffee like chewy consistency. It won my family around, they said it was my best crumble yet in fact!!! 😃 Also #glutenfree #dairyfree and #vegan
Ingredients
-
Crumble topping
-
120 g Stork marg
-
110 g soft dark brown sugar
-
200 g gf plain flour
-
1/2 tsp ginger
-
Fruit filling
-
400 g rhubarb
-
80 g light brown sugar
-
4 eating apples, cored, peeled and cut into chunks
Cooking Instructions
-
1
Cut the rhubarb into even sized chunks and put in a pan with the sugar. Heat gently for 5 mins until the rhubarb starts to soften and the sugar is melting.
-
2
Stir in the apple chunks then transfer the filling to a baking dish.
-
3
Add the topping ingredients to a mixing bowl and use your fingers to rub the fat into the flour and sugar.
-
4
Scatter the crumble over the fruit filling. Then bake at 190 C for 45 mins.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments (7)