Best Rhubarb Apple Crumble Recipes

RHUBARB & APPLE CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
• Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.

APPLE RHUBARB CRUMBLE

Steps:

• In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.

APPLE RHUBARB CRUMBLE

Steps:

• In a mixing bowl, add rhubarb, apples, egg, sugar, syrup, nutmeg, and cinnamon; stir to mix.
• Pour mixture into a 2-quart greased casserole dish.
• In a bowl, add flour, brown sugar, and salt; stir to mix.
• With a pastry blender, cut in butter until the mixture resembles coarse crumbs.
• Sprinkle crumb mixture evenly over fruit mixture.
• Bake at 350 degrees for 45-55 minutes or until bubbly.

APPLE-RHUBARB CRUMBLE

Steps:

• Preheat oven to 375F. Arrange frozen rhubarb in bottom of square baking pan. Bake, covered, for 10 minutes. While rhubarb bakes, peel, core and slice apples. Remove rhubarb from oven and arrange apples evenly on top. Bake, covered, for 10 minutes. While fruit bakes, combine all ingredients for crumble in a medium mixing bowl and mix until blended evenly. Remove fruit from oven, and crumble the topping evenly over the fruit. Bake, covered, for 10 minutes, then bake uncovered about 10 more minutes until fruit is bubbling and topping is golden brown. Remove from oven and let stand 10 minutes. Serve with vanilla ice cream.

GINGER AND APPLE RHUBARB CRUMBLE

Steps:

• Cut rhubarb into 1 inch pieces. Juice orange and grate rind. Peel, core, and slice apples.
• Combine rhubarb, juice, rind, apples and ginger in a large saucepan and bring to a boil. Lower heat and simmer 2-3 minutes.
• Add cinnamon and sugar. Turn mixture into an ovenproof dish. Do not fill more than 2/3 full.
• For crumble, sift flour into a bowl and rub in margarine until mixture is crumbly. Stir in sugar, followed by oats. Spoon over tox of the fruit and leve the top. Sprinkle with sugar, if desired.
• Bake at 400 degrees F for 30-40 minutes until topping is browned. Serve hot. Especially nice with vanilla ice cream.