Its Rhubarb season and if your veggie garden is anything like ours, you’ve probably got yourself bunches of beautiful green and crimson rhubarb just screaming to be used in a delicious baked dish.

Here at The Farm Cradle Country Tasmania we really enjoy the tart flavour of rhubarb mixed with the sweetness of red apples and what better way to combine these two delicious fruits then in a yummy soul warming crumble to share with family and friends.

Below is our tried and tested favourite family recipe for our quick and easy Rhubarb & Apple Crumble. Enjoy!!

Ingredients

4 Red Apples

7 Medium sticks of Rhubarb - washed (leaves removed)

1/2 Cup Water

2 Tbsp Caster Sugar or White Sugar

1 Tbsp of Ground Cinnamon

1 Tbsp of Ground Nutmeg

1 Tbsp of Ground Cloves

150g Anzac Biscuits

3/4 Cup Plain Flour

100g Chilled Butter Cubed

1/2 Cup Brown Sugar

Method

Pre heat oven to 170 degrees (fan force)

Remove and discard rhubarb leaves (They are not edible)

Wash & chop rhubarb into 1 - 1.5cm pieces

Place Rhubarb into a bowl & cover with 2 - 3 tablespoons of white/caster sugar mix well to ensure all rhubarb is covered

Peel and core apples then cut into thin slices

Place apple slices into a medium sized saucepan with the cinnamon, nutmeg and cloves - stir to combine

Pour 1/2 cup of water over the apples and stew over a medium heat until the apples are at desired softness

Add additional water if required at a tablespoon at a time to prevent from boiling dry in the pan while you reach your desired softness

Place Rhubarb at the base of your glass/ceramic baking dish

Top evenly with your stewed/softened apples

To make the crumb place flour and butter in a bowl and rub together with your fingers until mixture resembles breadcrumb, try not to overwork the crumb

Add Brown sugar and combine

Process 100g of the Anzac biscuits in a food processor until chopped fine, cut the remaining 50g of Anzac biscuits roughly on a board with a knife, this will add textural dimension to your crumble.

Add the Anzac biscuits to the crumb mix and combine well

Once combined cover the top of your prepared filling with the crumb

Place in oven on middle shelf and bake for approx 35 minutes or until the rhubarb is softened. If your crumble is browning too quickly you can cover the crumble with alfoil mid way through the cooking process.

Simply add your favourite custard or ice-cream and enjoy!

This recipe makes two smaller crumbles, 1 large deep crumble or seperate into ramekins to create individual pots of deliciousness.

If you don’t end up using all your crumbs you can freeze any left over crumbs for around 2 months in a sealable bag.

If Apples or Rhubarb are not your thing or you have excess fruit from your fruit trees at home, you can adjust this recipe to suit most fruits.

Shae x