Recipes On Paper: Apple And Rhubarb Crumble

Now that the weather is feeling more and more like a brisk English day, the time has come to zip up those jackets and pull out your kitchen winter favourites. Of course, cold weather means soups with crusty bread rolls and big pots of hearty soups, but it also means taking advantage of stewing and baking winter fruits in a crumble, because nothing beats sticky bubbling fruit juices under a warm biscuit crumb.

The fruit used in this recipe are from the Redcliffe Markets. When you walk through the market stalls, it is easy to see why Queensland is such a champion at growing fruits and vegetables and although it’s known for excelling in tropical summer fruits, it does just as well at winter produce.

Apple and Rhubarb Crumble

Ingredients
1 bunch rhubarb chopped
2-3 pink lady apples chopped
⅔  cup raw sugar
juice of 1 orange
1 cup all-purpose flour
½ cup dark brown sugar
½ tsp cinnamon
8 tbsp butter
½ cup rolled oats

Preheat the oven to 180 degrees. Combine rhubarb, apples, granulated sugar, and orange juice in a large bowl. Stir to combine. In another bowl, combine brown sugar, flour, oats, cinnamon and stir. Add butter and rub mixture through your fingers until large crumbs form. Put rhubarb/apple mixture into a baking dish and cover with the crumb topping. Bake until the top is brown and crisp like a biscuit and the fruit juices are bubbling (about 45 minutes).

Let cool before serving. Serve with vanilla ice cream. This recipe also lends itself beautifully to berries and stone fruits.

Serves 4.

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