Rhubarb & Apple Crumble
Approx. 6 stalks of Rhubarb washed and cut into about 3cm pieces.
2 x Granny Smith Apples, peeled, cored, and sliced thinly.
1/3 cup water
1/3 cup sugar.
Add fruit to saucepan with water cook until softened,stirring occasionally so fruit doesn't stick, add sugar continue to cook and stir. Cook 2-3 mins to be sure the sugar is dissolved. Taste, if not sweet enough for you add more sugar. Remove from heat.
1 heaped cup wholegrain rolled oats
1/2 cup wholemeal (or white) flour
1/4 cup brown sugar
1/2 cup shredded coconut
1/2 cup chopped almonds
3 tablespoons melted butter
1 teaspoon mixed spice
Mix altogether in a bowl.
You can distribute your fruit between individual heat proof serving bowls or just one casserole dish. Only fill dish to about 1/2 way as fruit bubbles up in the oven. Top with Crumble. Place on an oven tray (this catches any spills if your dishes are too full) and cook at 180C for about 30mins or until golden brown.
Serve with custard and ice-cream or cream.