Rhubarb and Apple Crumble

Posted on: February 8th, 2009 by admin 3 Comments


This dessert is by far the best winter treat imaginable. The good thing about crumbles is that you can use pretty much any fruit and any size pan. It’s pretty quick and easy, but the results are delicious. Also you can eat it cold with ice-cream for all you summer friends, it’s (almost) just as good. For those who don’t know, rhubarb leaves are poisonous, so it’s only the stalks you want, also the redder the rhubarb the sweeter.

Total time: 1 hour

Difficulty: Easy

  • 1 bunch rhubarb (about 4-6 stalks) washed and cut into chunks
  • 4 granny smith apples (or other tart apples will do) peeled, cored and cut
  • 1/2 c sugar (any kind, but brown will be the best)
  • 60 g butter (2 ounces)
  • 1 1/2 c flour
  • 1 tsp cinnamon
  • a pinch of baking powder
  • additional ingredients for crumble (use about 1/4 c only if you want) rolled oats, almond meal, shredded coconut, chopped nuts (hazelnuts are great), grated ginger, crushed biscuits (macaroons, anzacs, arrowroots etc)


For the filling

On the stove place cut apples and rhubarb in a saucepan, about 1/4 c of water in the bottom of the pan and about 1/4 c of the sugar and half the cinnamon. Cook on low to medium heat until apple is just soft (should only take around 7 minutes). Rhubarb is notorious for boiling over (and making a huge mess on the stove), so keep an eye on it. Place this mix in a lightly greased souffle type dish, or divide into individual ramekins, or you can just use a normal cake tin (not a springform though- that’ll leak).

For the crumble

Sift the flour and mix in the remaining dry ingredients (sugar, cinnamon, baking powder). You can rub in the butter with your hands, or use a food processor, until the mixture resembles breadcrumbs. Spread evenly over the top of the apple and rhubarb mix. Sprinkle with a little more sugar and pop in the oven. Cook for around 40 minutes- or until the crumble is golden and the rhubarb is bubbling up the sides of the dish.


Serve warm with ice-cream, cream or old fashioned custard.

This recipe comes from wartime England and is very handy when the dollars are scarce, you can use older or excess fruit (plums, berries, peaches, apricots etc), just make sure to adjust your sugar levels, some fruits are much sweeter than others, especially once they’re cooked.

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3 Responses

  1. I’m a bit curious why this is a “winter” treat. My rhubarb is growing madly right now, in late summer. It slows down for a rest in winter. Do you have different varieties up there?

  2. admin says:

    Yeah rhubarb is late summer. I think we get ours from florida, so we do have it now. I was thinking more of hot crumble on a winter night as perfect, but you’re right, crumble- it’s for all seasons!

  3. [...] why not try some new varieties this season?  We have already posted a great apple crumble recipe here, and more will be coming [...]

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