Sunday Rhubarb and Apple Crumble

I was given fresh rhubarb cut from the vegetable patch of my mother in law. I was instructed to wash, cut it into cubes, place into bags and pop them in the freezer until I wanted to cook with them.

I decided to cook a rhubarb and apple crumble for Sunday dessert with half of the cuttings and save the rest for some rhubarb muffins.

Firstly I weigh out 300g of plain flour and 175 of brown sugar. I sieve them into a large bowl and stir them together with a wooden spoon.

Secondly I cut up 200g worth of sugar into squares and then gradually add them into the sugar and flour. This part is messy and involves getting your fingers dirty. It takes some time to rub the flour, sugar and butter together but it is worth it. It is also important that the butter is rubbed gradually as otherwise it can be a mammoth task trying to break it all down in one go. Trust me I have done it! Once the mix looks like crumbs and the butter has all been rubbed in I place it to once side and start on the filling.


The rhubarb is already cut up and involves no defrosting, it is placed straight into a medium sized bowl. I cut up one apple into dices and because I have a lot of rhubarb already, although I think it is fine to add however much you like to your taste. I mix in the apple with the rhubarb and add two tablespoons of brown sugar and a dash of water.

I pile on the breadcrumbs making sure they completely cover the fruit and smooth down with the back of a spoon.

I pop in the oven for about 40 minutes until golden and bubbling.

Once ready and the fruit is soft I spoon a load into a bowl and add hot custard for a delicious treat.