Wintertime is coming. And what better way to welcome the cooler weather than with a delicious and comforting seasonal rhubarb and apple crumble? Devised by Chef Geoff, FPE’s in-house chef and product specialist (DC Norris, BCH Ltd and AMTek Microwaves), this recipe is sure to be a hit.Read on to find out how to make this tasty winter dessert, loaded with plenty of cream or custard of course!
- Rhubarb and apple crumble ingredients
- How to make rhubarb and apple crumble
- Rhubarb and apple crumble notes
- Rhubarb and apple crumble FAQs
Rhubarb and apple crumble ingredients
- 30g butter
- 450g rhubarb (washed and chopped)
- 45ml port wine (optional)
- 450g apples (cored, peeled and sliced)
- 100g caster sugar
- 200g plain flour
- 120g rolled oats
- 200g butter
- 200g caster sugar
|Prep time||1 hour|
|Cook time||30 to 45 minutes|
How to make seasonal rhubarb and apple crumble
To make the filling:
- Preheat your oven to 180°C.
- Prepare your rhubarb by removing all the leaves, washing it and chopping it into small pieces.
- Prepare your apples by coring, peeling, and washing them. You can use any apples you like. However, we recommend granny smith apples.
- Melt the butter in a large saucepan, then gently fry the rhubarb for 3 minutes.
- Optional: Turn up the heat and pour in the port wine. Allow this to sizzle for a minute, then lower the heat.
- Add in the sugar and apples, and stir for 2 minutes until the apples are golden brown.
- Remove the saucepan from the heat and place the rhubarb and apple mixture in a large ovenproof dish.
To make the crumble:
- Rub the oats, flour, sugar, and butter together in a bowl with your fingertips, until well combined.
- Sprinkle the mixture over the fruit and bake for 20-34 minutes. Or until the topping is golden brown.
- Serve with custard, whipped double cream, or vanilla ice cream and enjoy!
Rhubarb and apple crumble recipe notes
- You can serve this dessert on its own, hot or cold – it’s up to you!
- Rhubarb has fleshy and edible stalks. However, you should never eat rhubarb stalks raw as they are very sour. They are best when stewed or baked.
- When you cook rhubarb it is actually quite tart and is usually best when sweetened with sugar or honey.
- Always make sure to trim the leaves off your rhubarb as they are inedible and poisonous.
- Did you know that rhubarb is actually a vegetable? There is a common misconception that rhubarb is a fruit, because it’s generally used in desserts.
Should I peel rhubarb for a crumble?
There’s no need to peel your rhubarb before cooking. All you need to do is remove all the leaves, wash the stalks and then chop it up.
Why is my rhubarb and apple crumble soggy?
Rhubarb and apple crumble will generally go soggy if too much butter is used. This will often lead to a soggy and greasy topping, instead of crispy and golden brown. Try slowly mixing in the butter to avoid adding too much. Another reason could be if there’s too much liquid in your fruit mixture. If your fruit has too much liquid, add a little bit of corn flour to thicken it up.
How long does rhubarb crumble last in the fridge?
Rhubarb and apple crumble will generally last for 3 days in the fridge. To keep it as fresh as possible, keep it in an airtight container or sealed jar.
Can you freeze rhubarb and apple crumble after cooking?
Yes, you can freeze your rhubarb and apple crumble, baked or unbaked, for up to 3 months. However, seasonal apple and rhubarb crumble is best served fresh.