I’ve really embraced the English puddings living here, especially in winter. They are just so comforting. Apple and rhubarb crumble must be served with vanilla custard or ice cream, if you prefer.
- 2 large green Bramley apples, cut into cube
- 450 gr rhubarb, cut into bite sized pieces
- 3 whole cloves
- 1 cinnamon stick
- 200 gr plain flour
- 75 gr butter, cut into cubes
- 75 gr soft brown butter
Turn the oven to 180 C / 350 F.
Add to a saucepan, the apples, rhubarb, sugar, cloves, cinnamon and enough water to cover half of the fruit. Bring to the boil and simmer until the fruit is soft, mixing occasionally. This will take 10 – 15 minutes. Remove the cloves and cinnamon stick. If there is any excess water, remove from the cooked fruit mixture.
In a large mixing bowl, add the flour, sugar and with your fingers rub in the butter until it has all been mixed thoroughly and the flour
mixture is slightly yellow.
In a baking pan, add the fruit and then sprinkle on the flour (crumble) mixture. Bake in the pre-heated oven for 30 to 40 minutes until
lightly brown and cooked through.
Serve the apple and rhubarb crumble with custard, cream or vanilla ice-cream.