Rhubarb, rhubarb, rhubarb

Felicity cooks rhubarb again.

Apple and rhubarb crumble was our lovely dessert today after roast lamb. As you can see, not much was left over.

Fruit base

Peel and quarter 4 large apples with the Ikea apple cutter [because it is fun and functional], then cut further into pieces about 2 cm long.

Add a nice chunk of butter to a fry pan [probably at least 50 g, we like butter in this house] and cook the apple in butter after sprinkling a few tablespoons of sugar over the fruit and putting a lid on the fry pan [in other words, cook the fruit in the way you normally cook fruit].

Chop about 300 g rhubarb into randomly sized pieces [i.e. roughly chop] and add to the apple once the apple is almost done.


Add 1/3 cup brown sugar, 1 cup plain (all purpose) flour, 1 teaspoon baking powder and 1 teaspoon ground ginger to the bowl of a food processor and pulse to mix. Add 100 g butter in small pieces and pulse again until the mixture is like course breadcrumbs. Then add an egg and pulse a bit further to incorporate it. Place over warm fruit and bake at 170oC for 20 minutes.

Serve with pouring cream and custard made by your brother (his speciality) to your appreciative family and Grandad. Bask in their compliments and miss out on having to do the dishes like normal. But do them anyway because you are so sweet.

[Crumble recipe modified from Stephanie Alexander’s The Cooks Companion]


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