Made from the first crop of Rhubarb from mummy ‘E’s’ garden – a couple of eating apples bumped up the fruit and added a delicious sweetness.
Prep: 10 mins
Cook: 32-38 mins
5 medium stalks rhubarb, cut into approx 3cm lengths
2 eating apples, cored and roughly chopped
25g butter, chopped
3tbsp caster sugar
For the crumble topping
100g plain flour
75g butter, cubed
50g rolled oats
100g Demerara sugar
Pumpkin, sunflower and sesame seeds, to decorate
1 Preheat the oven to 190ºC, 170ºC, gas 5. Put the rhubarb, apple and sultanas in a medium saucepan with the butter over a low heat, stir until the butter has melted. Add the sugar, stir and cook for 2-3 mins until the rhubarb is just starting to soften but still retains its shape. Remove from the heat and spoon into a 1.5L ovenproof dish. Set aside while you make the topping.
2 For the crumble, put the flour and butter in a bowl, rub between your fingertips to create a mixture that resembles breadcrumbs. Stir in the oats and Demerara sugar, then spoon over the rhubarb mixture. Scatter over the seeds to decorate.
3 Cook in the oven for 30-35 mins until golden.