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Ingredientes
- 3 x Cooking apples
- 1 c. Water
- 1 bn Rhubarb, (20 large stalks or possibly 4 c Minced home grown rhubarb)
- 1 tsp Finely grated orange rind
- 1/2 c. Sugar
- 100 gm Butter
- 1/2 c. Self raising flour
- 1/2 c. Lightly packed brown sugar
- 1/2 c. Rolled oats
- 1/4 c. Desiccated coconut
Direcciones
- Peel, quarter and core apples then cut into thick slices and put into a saucepan with water. Simmer, loosely covered for 10 min. Meanwhile, wash the red rhubarb stalks, then chop into 5 cm pcs. When apple is almost cooked, add in rhubarb, orange rind and sugar. Return to the boil and simmer uncovered for about 3 to 5 min (try not to overcook, rhubarb should retain its shape if possible). Pour into a shallow ovenproof dish or possibly alternatively divide between 6 individual ovenproof dishes.
- To make the crumble, rub butter into flour then fold in brown sugar and then the rolled oats and coconut. Arrange the crumble over the top in little heaps. Bake in a moderate oven (180 deg C) for about 30 min. Serve hot with thick cream, vanilla or possibly custard.
- Serves 6
- Note: always throw away the leaves of rhubarb, as they are mildly poisonous.
