Easy Rhubarb & Apple Crumble

Unlike most recipes, this one does not require you to stew the fruit beforehand, making it much quicker, easier and less fuss!

Preheat oven to 180C

Crumble mix:
~ 1/2 cup plain flour
~ 1/2 tsp ground cinnamon
~ 1/2 tsp mixed spice
~ 90g cold butter, chopped
~ 1/2 cup brown sugar (you can use less if you like)
~ 1/4 cup shredded coconut
~ 1/3 cup rolled oats

Place the flour, spices and butter in a food processer and process until combined but still crumbly
Add the sugar and pulse to mix through
Add the coconut and pulse for a couple of seconds (over doing it will mean the oats become too fine)

In an oven proof dish, place the following:
~ 3 granny smith apples, peeled and grated
~ about 4-5 stalks of rhubarb, cut into 2cm chunks
~ 2 tbsp caster sugarm sprinkled over the fruit (you can use less as the fruit and topping are already quite sweet)

Pour the crumble mixture evenly over the fruit and bake for 30 minutes, until golden.
Serve with ice cream, custard or whipped cream

      

Finnish Rhubarb Tart

This is a quick and easy tart, recipe from Scandi Foodie, once again.

2 eggs
100g sugar
50g butter, melted
1 tsp vanilla extract
150g plain flour, sifted (as always, I use Orgran wheat free flour)
100ml pouring (light) cream (I substituted this for a half-half milk and greek yoghurt mixture)
1 bunch rhubarb, peeled and cut into 2cm cubes – place this in a bowl with 2tbsp raw sugar and leave to sit while preparing the rest

Whisk the eggs and sugar until light and fluffy.
Stir in melted butter and vanilla.
Stir in flour and finally the cream.
Mix well and pour into a greased tart tin (24cm).
Spoon the rhubarb on the dough and press lightly into the dough to prevent it from drying out
Bake in 175C for about 20 minutes.
Serve warm from the oven with custard, cream or greek yoghurt

N.B. Next time I think I would add 1/3 of the chopped rhubarb into the batter before pouring into the tart case and then top with the rest of the rhubarb.