Apple and rhubarb crumble recipe
This apple and rhubarb crumble really celebrates ingredients when they’re at their best
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Cooking tools:
- Kitchen scale
- Microplane
- Citrus press
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Spoon
Ingredients
- 6 Pink Lady apples, peeled and cut into 2cm chunks
- 400g rhubarb, cut into 2-3cm chunks
- zest and juice of 1 orange
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 80g light brown soft sugar
- custard or clotted cream, to serve (optional)
- 125g plain flour
- 50g rolled oats
- 75g light brown soft sugar
- 100g cold unsalted butter, cubed
- 2 tbsp demerara sugar
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