This week’s’ recipe combines rhubarb and apple in a nutty crumble.
400g rhubarb, trimmed and sliced into 2cm pieces
400g bramley apple, peeled, cored and roughly chopped
50g caster sugar
Juice of 1 orange
For the crumble:
175g plain flour
100g unsalted butter, chilled and cubed
50g Demerara sugar
50g hazelnuts, roughly chopped
50g flaked almonds
Pre-heat the oven to 180*c / gas 4.
Pop the hazelnuts and almonds onto a baking tray and cook in the oven until golden, remove and cool. In an ovenproof ceramic dish roughly 20cm x 20cm place the rhubarb, apple, caster sugar and orange juice and mix together.
For the crumble put the flour, Demerara sugar and chilled butter into a large mixing bowl and with your fingertips work the butter into the flour until you have a rough crumb like texture, then stir in the toasted hazelnuts and almonds. Spoon half of the crumble mixture over the rhubarb, pressing gently.
Sprinkle the rest of the crumble loosely over and bake for about 45 minutes until the top is golden brown and serve with Co-operative fresh custard.
n This recipe contains one or more red traffic lights. It is fine to eat occasionally or as a treat.
Preparation time: 20 minutes
Cooking time: 40 minutes