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February 4, 2022 —
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Recipe: Rhubarb, Apple & Walnut Crumble

February still gives us plenty of chilly days and reasons to want to hibernate, and this yummy crumble recipe is just the ticket for a warming, indulgent winter pudding to tuck into after a long walk or while you’re snuggling in front of the telly.
Emma Harrel
Food photographer & stylist,
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Apple and Rhubarb crumble in a baking dish

Apple crumble is one of the most comforting, classic winter desserts and this one has a twist with the addition of rhubarb and walnuts. Forced rhubarb can be ready as early as January, however you might not see it in the shops or markets until a little later. If you can’t find fresh, I found tinned rhubarb works just as well, so that’s what I’ve used here. If you do use fresh rhubarb, just substitute the tinned with approximately 200g of fresh rhubarb chopped into similar cubes than your apples. If you can, try and use Demerara sugar – it is a crunchier sugar which stops the topping going soggy.

Ingredients

  • 500g Bramley apples – peeled, cored and chopped roughly into 2cm pieces
  • 200g eating apples – peeled, cored and chopped roughly into 2cm pieces
  • 1 tbsp caster sugar
  • 1 x 540g can of tinned rhubarb – drained, saving some liquid.

For the topping:

  • 200g plain flour
  • 100g cold butter – I used Vegan Block, cut into cubes
  • 75g walnuts – roughly chopped
  • 75g Demerara sugar
Rhubard and apple crumble in baking dish and bowls

Method

1. Preheat the oven to 190C. Over a medium heat in a saucepan stir the caster sugar, apples and rhubarb together until the apples start to soften. Give them around 10 minutes with the lid on – this keeps the juices in, you can add a tablespoon of rhubarb juice if the fruit starts sticking to the bottom of the saucepan.

2. Whilst the fruit is cooking you can start the crumble topping. Rub the butter and flour together with your fingertips to create a breadcrumb, powdery texture. Stir through the Demerara sugar and chopped walnuts, reserving a tablespoon of the walnuts for later.

3. Once your fruit has softened you can pour it into your baking dish. I used a 20cm x 25cm dish. Evenly cover the fruit with the crumble topping then place into your preheated over for 25 minutes, or until the crumble has turned crunchy and golden brown. It may need an extra 5 minutes if it’s not quite golden.

4. I served this with custard and a few chopped walnuts scattered over the top. However, take your pick of ice cream, cream, crème fraîche or custard. Any will be delicious served with this crumble!

Rhubarb and Apple Crumble in bowls with custard

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