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Rhubarb, apple & rum crumble
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Chill for 5 minutes before serving.
Ingredients:
  • 80g butter, chopped
  • 4 granny smith apples, peeled, cored, cut into wedges
  • 1 bunch (about 700g) rhubarb, trimmed, washed, cut into 3cm lengths
  • 80ml (1/3 cup) dark rum
  • 70g (1/3 cup, firmly packed) brown sugar
  • 40g (1 cup) cornflakes, coarsely crushed
  • 35g (1/3 cup) rolled oats
  • 25g (1/3 cup) shredded coconut
  • 40g (1/4 cup) plain flour
Instructions:
  • Preheat the oven to 200°C. Melt butter in a large frying pan over medium heat until foamy. Cook half of the apple, turning occasionally, for 5 minutes until golden brown and tender. Transfer to a heatproof bowl. Repeat with the rest of the apple. Combine all the apples back in the pan.
  • Combine the rhubarb, rum, and 1 tablespoon of sugar in the pot. Cook, stirring occasionally, for 3-4 minutes until the apple and rhubarb are tender. Remove from heat.
  • Transfer the apple mixture into a 1L (4-cup) ovenproof baking dish. In a large bowl, mix cornflakes, oats, coconut, flour, and remaining sugar. Use your fingertips to combine the remaining butter with the cornflake mixture. Sprinkle the apple mixture with the cornflake mixture evenly.
  • Bake in a preheated oven until the crumble is golden brown and heated through, about 20 minutes. Let it cool for 5 minutes, then spoon into serving bowls and serve right away.

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