serves
4
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 5 rhubarb stalks, cut into 3 cm pieces
- 4 sprigs rosemary
- 4 tbsp caster sugar
- 5 granny smith apples, peeled, cored and roughly chopped
- 1 tbsp water (optional)
- ¾ cup rolled oats or chopped nuts
- 5 tbsp plain flour
- ½ cup brown sugar
- 80 g butter, chopped
- cream or ice cream, to serve
Instructions
1. Preheat oven to 180°C.
2. Place rhubarb, rosemary, and a drizzle of olive oil and 2 tbsp caster sugar onto a lined baking tray. Roast for approximately 20 mins or until tender. Roughly mash.
3. Meanwhile, place apple, remaining 2 tbsp sugar and water in a saucepan, cover with lid, and simmer gently for 5 minutes.
4. Toss the roasted rhubarb into the apple and then transfer it into a small baking dish.
5. In a bowl, combine oats or chopped nuts, plain flour, brown sugar and butter. Rub the mixture between your fingers until it looks crumbly. Top your apple and rhubabr mixture with the crumble mixture and bake for 15-20 minutes or until golden. Serve with cream or ice cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
