“Who doesn’t like a crumble. The addition of rhubarb in this apple classic is delicious, especially as there’s so much of it around right now. It’s a great time for garden-grown rhubarb. I have so much I sent some to the in-laws, who made crumble with no sugar! It didn’t work, and lashings of custard was required to compensate. Serve this pudding with whatever takes your fancy, even good old pouring cream is wonderful.” 

Serves 2

Prep time: 30 to 45 minutes; cooking time: 45 minutes

INGREDIENTS

1 large or 2 smaller British Bramley apples, peeled, cored and thinly sliced
1 large stalk of garden rhubarb, washed and chopped into 1-inch pieces
75g plain flour
175g caster sugar
35g unsalted butter
50g pinhead or porridge oats
A touch of ground ginger if you like it
Some good vanilla ice cream, custard or whatever you fancy

METHOD

Heat the oven to 160°C / Gas Mark 3
Firstly ensure the fruit is washed thoroughly and place into a pot with 100g of the sugar, add some ginger if you like. Add a tablespoon or two of water and cook gently for about 10 to 15 minutes until the fruit is just about soft. Turn off the heat and leave for 15 minutes, then place the cooked fruit in an oven-proof dish.

Next, make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs. Be careful not to over mix. Add the remaining sugar and oats and mix well. Scatter the crumble mix over the warm fruit and bake for 35 to 45 minutes until golden brown. Some people add more sugar onto the top of the dish, but I think it’s sweet enough.

Serve warm with either ice-cream or cream or custard.