A sweet Sunday indulgence. This beautiful recipe is perfect for a weekend treat and is quick and easy to make!
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1 x bunch rhubarb, leaves discarded, stems washed & cut into 3 cm pieces
1/2 cup caster sugar
Zest & juice of 2 oranges
1 x 425g tin diced apples
1 cup Frozen berries (optional)
Step 1 | Spread rhubarb in a baking dish, sprinkle with caster sugar & orange juice.
Step 2 | Bake for 20 minutes, until tender, remove from oven. Stir in tinned apples then set aside.
1/2 cup plain flour
1 tsp ground cinnamon
1/3 cup brown sugar
100g rolled oats
140g chilled unsalted butter, diced
To serve – Double cream or ice cream
Step 1 | Place all topping ingredients in a food processor, pulse to combine & until it looks crumbly. Do not continue to mix past this point or it will form one big ball.
Step 2 | Place cooked rhubarb & apple mixture in a buttered 1.5 litre ovenproof dish or 6 x 250ml individual ramekins, sprinkle with crumble.
Step 3 | Bake for 15 minutes (for ramekins) or 20 – 30 minutes for a larger dish, until golden.
Serve crumble in bowls with double cream or ice cream.