Rhubarb and Apple Crumble
  • Cooking Time: 25
  • Servings: 4-6
  • Preparation Time: 30
  • 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
  1. Pre-heat the oven to 390 F
  2. 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.
  3. Pour the fruit filling in a baking pan.
  4. Roast the hazelnuts in a dry warm frying pan for a few minutes.
  5. 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.
I greated this recipe for a Wedding Buffet