Apple and roast rhubarb crumble

You can't go wrong with the combination of apple and rhubarb, and the delightful tartness of the fruit is balanced well with the sweet crumble topping and a hint of rosemary.

Credit: Tammi Kwok

• serves

  4

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

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.