What a perfect kiwiana winter recipe! There’s no mistaking the treat that is rhubarb and apple crumble with ice cream. Divine! The key to getting rhubarb just right for stewed rhubarb with no tartness, is pouring off the first lot of boiled water and adding fresh water to simmer again.
Rhubarb Apple Crumble Recipe:
3 cooking apples, peeled, quartered and cored
1 cup water
20 sticks rhubarb
½ cup sugar
1 teaspoon finely grated orange rind
100g butter, chopped
½ cup self raising flour
½ cup lightly packed brown sugar
¼ cup dessicated coconut
½ cup rolled oats
How to make Rhubarb Apple Crumble:
Preheat oven to 180 C.
Cut apples into thick slices and place in a saucepan with water. Simmer for 10 minutes. Meanwhile wash rhubarb and chop into 5 cm lengths. Add rhubarb, sugar and orange rind to apple, return to the boil and simmer for 3 minutes. Pour mixture into a shallow oven proof dish. Make the crumble by rubbing the butter into the flour, mix in brown sugar, coconut and rolled oats. Sprinkle crumble evenly over the apple and rhubarb and bake for 30 minutes. Serve with icecream, cream or custard.