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Rhubarb & apple crumble
Rhubarb & apple crumble

Ingredients

  • 4 stalks rhubarb, sliced into 2cm pieces
  • 2 Granny Smith apples, peeled, cored and cut into chunks
  • 1 tsp freshly grated ginger
  • ½ cup sugar
  • Greek yoghurt, to serve
  • Crumble
  • 1 cup wholegrain oats
  • ½ cup brown sugar
  • ½ cup flaked almonds
  • ¼ cup flour
  • 50g butter, grated

Rhubarb & apple crumble

Sarah Bowman
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes
Method

Preheat oven to 180°C. Mix fruit, ginger and sugar together in a bowl, then place in 6 tea cups, ramekins or one large dish.

Mix crumble ingredients together and spoon on top of fruit. Bake for about 20-25 minutes or until golden and bubbling. Serve with Greek yoghurt.

Top tip

Sarah Bowman tweaks this age-old favourite to produce heart-warming comfort food that is low in fat.

From Taste magazine, June 2011.

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