We harvested the second crop of rhubarb from our back garden, had a bunch of apples from the few trees here also (small, so lots of slicing) and found a nice healthy apple rhubarb crumble recipe at the Mayo clinic of all places! We had no almonds, so we may have used hazelnuts instead.

• Servings : 8
• Prep : 20 min
• Cook : 40 min

The combination of baked fruit, cinnamon and oats creates a beautiful and comforting dish that will warm you up on chilly winter days.

Ingredients

• Sugar, 4 tbsp(s)
• Cinnamon, ground, 2 tsp(s)
• Apple, 7 medium, cut into 1.5 inch chunks
• Rhubarb, 5 stalk, washed and chopped into .5 inch lengths
• Self-raising flour, wholemeal, 1 cup(s)
• Unsalted butter, 2.8 oz(s), chilled and chopped
• Extra virgin olive oil, 4 tsp(s)
• Old fashioned (rolled) oats, ¾ cup(s)
• Sliced almonds, 4½ tbsp(s), slivered

Directions

• Preheat oven 400°F.

• Combine 1½ tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Scatter the apples over the 8-inch x 11-inch roasting pan. Sprinkle over the cinnamon sugar mixture, toss to coat. Spoon over 2 tablespoons of water. Cover with foil and roast for 15 to 20 minutes until apples are almost tender (not completely) when tested with a skewer.

• Remove the apples from the oven. Add the rhubarb and stir to coat. Spread evenly into the pan. Return to the oven, uncovered. Roast for a further 10 minutes.

• Meanwhile, place the flour and butter into a food processor. Process until the mixture resembles coarse crumbs. Spoon over the oil and process until mixture starts to form clumps (see tip). Transfer to a bowl. Add the rolled oats, almonds and remaining 2½ tablespoons of sugar and 1 teaspoon cinnamon, mix well.

• Sprinkle the crumble over the roasted fruit and bake for a further 25 to 30 minutes until the top is golden. Spoon into bowls and serve.

• TIP: You can rub the butter and oil into the flour using your fingertips if you don’t have a processor. Enjoy with yogurt or custard (optional).