Ingredients (serves 4-6)

  • 6 stalks rhubarb

  • 120ml water

  • 50g caster sugar

  • 3 cooking apples: peeled, cored and sliced

For the crumble

  • 225g plain flour

  • 100g demerara sugar

  • 100g butter

  • 1tsp cinnamon



  • Preheat the oven to 160oC fan assisted, or 180 oC non-fan assisted.

  • Trim and chop up the rhubarb into 1 inch chunks and place them on a baking tray. Evenly spread over the water and caster sugar, and place the tray into the oven to bake.

  • Whilst the rhubarb is cooking, crumble the crumble ingredients together by hand into a large mixing bowl until they are even, but still chunky.

  • After about 30 minutes, add the peeled and sliced apples to the rhubarb. Bake for a further 30 minutes, until the fruit is cooked through and soft, then place into a deep, buttered baking dish. Scatter the crumble over the fruit so that it is coated evenly.

  • Bake for about 40 minutes, or until bubbling and golden brown. Serve with ice cream, hot custard or crème fraiche.