As the apple season is coming to an end and rhubarb is very plentiful at the moment, I thought I’d share my take on a British classic. The humble crumble has always been a firm favourite of mine; in fact I remember making a pineapple version in one of my first ever Home Economics classes. Times have changed for me and these days I like to find ways to keep sugar out my deserts instead of piling it in.
Rhubarb and apple are a match made in stewed fruit heaven. Although rhubarb is rather tart, if you use Jangold or Royal Gala apples, you shouldn’t have to sweeten it too much. I like to cook the fruit, allow it to cool down and add a tablespoonful of local honey during the blending process as you should need to use less of it this way (see here for some of the fab health benefits of the bee nectar). Rather than being served hot with custard, this is a chilled desert and can be made in advance.
Ingredients (for 6):
200g apple – peeled, cored and cut into small chunks
200g rhubarb – top, tailed and cut into small chunks
Tbsp honey (or sweeten to taste)
200g mixed nuts
50g dried apricots, plus two extra
Chilled cream of choice for serving
– make the stewed fruit first by placing the rhubarb and apple in a saucepan. Turn the heat up high and when you hear sizzling (after 30-60 secs) put the lid on the pan and turn the heat down low
– cook for 5-10 mins until soft, remove from the heat and allow to cool. Add the honey/sweetener until it is as sweet as you would like, then tip the contents of the pan into your blender or food processor and whiz on high until smooth. Set to one side
– finely chop the nuts and 50g apricots
– slice the two additional apricots into six pieces each
– when you are ready to plate up divide the stewed fruit into six dishes, then top with the nuts and apricots
– finally spoon a dollop of thick cream on the top, and in the centre place two slices of apricot across each other
TIP: any cream will work well, for those avoiding dairy try coconut cream