Rhubarb and apple crumble
They might be promising a warm Easter but while the weather's still a bit chilly, James Tanner has got a crowd-pleasing weekend dessert that family and friends alike will enjoy.
For the filling:
1.2kg (2 large) Bramley cooking apples, peeled, cored and cut into chunks200g rhubarb, peeled and chopped into 1 inch (2.5cm) pieces50g caster sugarJuice of ½ lemon1 tbsp water
For the crumble:
80g plain flour80g cold butter, cubed80g soft brown sugar70g oats30g mixed nuts
Preheat the oven to 190C/375F/gas mark 5
Place the apples and rhubarb pieces in a heavy-based saucepan with the sugar, lemon juice and water. Cook over a low heat for five minutes to slightly soften, remove from heat and spoon into a shallow 20cm ovenproof dish.
To make the crumble, place the flour in a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and nuts.
Sprinkle the crumble mixture over the fruit and bake for 25-30 minutes until the crumble is golden and the apple and rhubarb are hot. Serve with custard or ice cream or cream!