This crumble recipe uses a mixture of rhubarb and apple, which is handy if you don’t have lots of rhubarb available. For example, you might only be able to pull a couple of stalks at a time from a plant in your garden, or the price of rhubarb might be high at the market or in the shops.
Ingredients (serves 6)
- 2 dessert apples, peeled, cored and chopped into chunks
- 300g rhubarb, trimmed and thickly sliced
- 1 teaspoon ground ginger (optional)
- 60 ml apple juice or water
- 100g caster sugar
- 200g plain flour
- 100g butter or margarine, chilled
- 125 soft brown sugar
- Preheat the oven to 180 degrees C, or gas mark 4.
- Place the apples and rhubarb in a deep ovenproof dish, and sprinkle over the ginger (if using), sugar and juice or water.
- Sift the flour into a bowl and rub in the butter or margarine to get a breadcrumb-like texture, then mix in the sugar.
- Spoon the mixture over the fruit, and bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling.
Thrifty meal tips
- Serve the crumble on its own, or add cream, custard, vanilla ice cream or creme fraiche.
- If you don’t have ground ginger, you can add a chopped piece of stem ginger or a small amount of finely chopped crystallised ginger. You can also use cinnamon or mixed spice instead.
- If you’re using forced rhubarb, it’s more tender and sweet than ordinary rhubarb so you can reduce the amount of caster sugar.
- You can save time by making the crumble topping in a food processor, if you have one.