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Rhubarb and Apple Crumble


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Member since 2008

Serves 4-6 | Prep Time 30 | Cook Time 25

Ingredients

Filling:
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

Topping:
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


Notes

I greated this recipe for a Wedding Buffet

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