Rhubarb and Apple Crumble
Bunch Of Rhubarb
5 Large Cooking Apples
2 Granny Smith Apples
- Peel, core and quarter the apples and place them in a deep saucepan with castor sugar and allow to them to sauté and soften.
- Do the same with the rhubarb in a separate saucepan.
- As there is syrup as the sugar has caramelise there is no need grease the ramekins.
- Place a ladle full of the apple in the base and then a ladle of the rhubarb to cover.
For The Biscuit Top:
8 Digestive Biscuits
Handful Of Oat Flakes
Small Amount Of Butter Melted In The Microwave
Tablespoon Of Muscavado / Demerara Sugar
Place the biscuits in a sandwich bag and smash using a meat hammer or a saucepan (must faster), then place in a bowl with the oat flakes, the sugar and the butter mix well and place on top of the fruit mix just before heating – to heat just place in the microwave for 30 seconds to 1 minute per crumble.