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Try this crumble to go nuts for

Rhubarb nutty crumble
Rhubarb nutty crumble

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

Serves: 6

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