Rhubarb and apple crumble

Rhubarb in the garden and apples in the freezer? Combine in a pudding that also makes good use of the bits and pieces of cereals and nuts you might have in the cupboard.

Ingredients (serves 6-8)

400g rhubarb, trimmed & cut into 4 cm pieces

3 medium Bramley or other cooking apples peeled & sliced into 4cm pieces

30g caster or granulated sugar

Topping

80g mixed nuts

100g minus 1 tbsp butter

160g plain flour

100g caster or granulated sugar

50g muesli, granola or cornflakes

Method

Grease a 2-litre baking dish

Preheat the oven to 200 ºC /180 ºC fan gas 6

Add the fruit to the greased baking dish & mix in the sugar

Roughly chop the nuts & cube the butter

Combine the flour and sugar in a large mixing bowl

Add the chipped chopped butter to the bowl.

Rub the flour/sugar mix & butter together until it resembles breadcrumbs.

Add in the nuts and any cereal you are using (crunch up the cornflakes first)

Fold through to combine, then spread the crumble over the fruit in the baking dish.

Press down gently

Bake on the top shelf of the oven for 40 minutes until the fruit is bubbling & the crumble topping is golden brown

Let the crumble sit for 5 minutes & serve with double cream or one of the ice creams in the farm shop: Three Hills Gelato, Bouncing Cow from Settle, or Yeo Valley organic.

Recipe from Home Bird: Simple Low Waste Recipes for Family & Friends by Megan Davies. Available on the bookshelves at Low Sizergh Barn.