Rhubarb and Apple Crumble
300 gram fresh rhubarb stalks, trimmed from leaves
400 gram peeled apples
1 tbsp butter
1 tsp fresh ginger, very finely grated
1 tsp ground cinnamon
1,5 tabelspoon brown Sugar
50 gram fine diced hazelnuts
350 ml flour
150 gram butter
2.5 tbsp sugar
Pre-heat the oven to 390 F
Cut the rhubarb in 2 cm long chunks. Peel the apples and cut them in 2 cm chunks. Put the fruit in a sauce pan together with the butter, ginger, cinnamon. Heat and let simmer for a few minutes until most of the liquid has evaporated. Don’t let the fruit become too soft though.
Pour the fruit filling in a baking pan.
Roast the hazelnuts in a dry warm frying pan for a few minutes.
Place the sugar, butter, flour and hazelnuts in a bowl. With the tips of your fingers rub the ingredients together until you have a crumbly mixture. Cover the fruit with the crumbles and bake for 25 minutes until the topping is nicely browned.
Pairs Well With
I greated this recipe for a Wedding Buffet