apple and rhubarb crumble

a sweet and golden crumble , a perfect dessert just before a spring clean!

These rose coloured stalks cooked down with some sugar make a yummy filling for pies and crumbles as well as mixed through plain yogurt or custard. Serve the crumble with some good vanilla ice cream and enjoy!


  • 600g rhubarb, cut in 3cm pieces
  • 4 cooking apples, peeled and chopped
  • 1 cup caster sugar
  • 1 cup flour
  • 1/2 cup rolled oats
  • 1/4 cup coconut
  • 1/4 cup brown sugar
  • 65 g unsalted butter


Put the rhubarb and caster sugar in a saucepan and cook over low heat for 15 minutes. Add the apples and cook for a further 10 minutes. Transfer to a pie dish and allow to cool.

Preheat oven to 180 degrees. Mix all the dry crumble ingredients together in a bowl then add the butter. Combine the butter with your fingers and create a breadcrumb texture.

Sprinkle crumble mix over the rhubarb and bake in an oven for 30 minutes or until the crumble is golden.

serves 6-8