With rhubarb season in full swing it reminds us just how very versatile rhubarb is - it can be used for any number of fruit bases - rhubarb and apple, mixed berry, apricot, apple - anything really.
Why not make a batch of these delicious crumbles and put them in the freezer for later!
Cut the rhubarb into 2cm pieces and cut the apples into similar sized chunks. Tip the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish
Apples (Granny Smith)
Mix your flapjack mix tigether with the sugar and rub through the butter. Cover the top of the cooked fruit evenly with the crumble mix.
230g Sweetpea Pantry Super Oat Flapjack Mix
2 tbsp Billington's Unrefined Dark Muscovado Sugar
Bake in a pre-heated moderate oven for 20 minutes until bubbling and brown on top. Delicious served with natural yoghurt or fresh cream.
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