Rhubarb and Apple Crumble

A marvellous dessert, Rhubarb and Apple Crumble may be served either hot or cold. Accompany with lots of whipped cream.

1 teaspoon butter

2 lb. rhubarb, washed, trimmed and chopped INTO 2-inch lengths

1 lb. cooking apples, peeled, cored and thinly sliced

4 tablespoons soft brown sugar

1 teaspoon ground cinnamon

5 oz. flour

3 oz. sugar

3 oz. butter

½ teaspoon ground cinnamon

½ teaspoon grated nutmeg

Preheat the oven to moderate 350°F (Gas Mark 4,180°C). Grease a 3-pint baking dish with the teaspoon of butter.

Put the rhubarb and apples in the baking dish and sprinkle over the brown sugar and cinnamon. Set aside.

To make the crumble topping, put the flour and sugar into a medium-sized mixing bowl. Add the butter and cut it into the flour with a table knife. Using your fingertips, rub the butter into the flour and sugar until the mixture resembles coarse breadcrumbs. Mix in the cinnamon and nutmeg.

Spread the topping over the fruit to cover it completely. Place the dish in the oven and cook for 45 minutes.

Remove from the oven and serve im-mediately, if you are serving the crumble hot.

Rhubarb Brown Betty

A wholesome and scrumptious family dessert, Rhubarb Brown Betty is even more delicious when served with whipped cream.

4-6

6 oz. plus

1 tablespoon butter, melted

4 oz. fresh brown breadcrumbs

6 oz. crushed digestive biscuits

½ cups crushed graham crackers

4 oz. soft brown sugar

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg grated rind of

1 lemon grated rind of

1 orange

12- lb. rhubarb, prepared and cooked

4 oz. sultanas or seedless raisins

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the tablespoon of butter, generously grease a medium- sized ovenproof dish. Set aside.

In a medium-sized mixing bowl, com-bine the breadcrumbs, biscuits , sugar, cinnamon, nutmeg, lemon and orange rind and the remaining melted butter. With a wooden spoon, mix the ingredients together.

Place one-third of the mixture on the bottom of the prepared dish, smoothing it down with the back of the spoon. Cover with half of the rhubarb and sprinkle over half of the sultanas or raisins. Continue making layers in this way until all the ingredients are used up, ending with a layer of the breadcrumb mixture.

Place the dish in the oven and bake for 30 minutes or until the top is golden brown.

Remove the dish from the oven and serve immediately.

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