Ingredients
500g rhubarb
top and tailed, peeled and cut into 5cm pieces
1 cup brown sugar
50g butter
diced
1 tbsp lemon juice
3 Granny smith apples
peeled, cored and thinly sliced
1 cup rolled oats
1 cup castor sugar
⅓ cup plain flour
100g butter
slightly soft
Equipment
- 1 baking dish
- 1 food processor
- 1 medium bowl
- 1 oven
- 1 6 individual ramekins
Instructions
- To prepare the topping, place all ingredients into a food processor and pulse to combine.
- Pour into a medium bowl, and scrunch through your fingers to form small clumps. If you are not using the crumble mixture straightaway, place it into a plastic bag until needed.
- Preheat oven to 190C.
- Place rhubarb pieces into a baking dish, sprinkle over sugar, butter and lemon juice, stir to combine then place in oven and cook for 20minutes.
- Remove from oven and turn up the heat to 210C.
- Add sliced apples to rhubarb mixture, stir well to combine.
- Place mixture into 6 individual ramekins; add a handful of topping to each then bake in the oven for 30 minutes.
