Glorious, ruby red rhubarb. Whether you’ve got an abundance of it in your garden, or you were simply drawn in by its radiant beauty whilst walking the aisles of the supermarket, give this recipe a go – we guarantee you won’t be disappointed!
Both the topping and the crumble mixture can be made ahead and frozen. Too cook from frozen, simply add another 15 minutes onto the cooking time, and check it is piping hot throughout before serving.
For the filling:
- 75g butter
- 100g golden caster sugar
- 2 vanilla pods, seeds removed
- 3 Bramley apples, peeled and chopped
- 600g rhubarb, cut into even chunks
- 100g stem ginger, finely chopped
For the topping:
- 200g plain flour
- 100g fridge cold butter, diced
- 85g rolled oats
- 85g soft light brown sugar
- 100g pistachios, deshelled and chopped
- Heat your oven to 180°C / 160°C Fan / Gas Mark 4.
- Make the topping first by adding the flour and butter into a large bowl and rubbing them together using your fingertips, until you have what resembles fine breadcrumbs.
- Add in the oats and the sugar, and stir with a wooden spoon to form a coarse crumble.
- Spread this mixture out onto a baking sheet in an even layer, and bake for around 15 minutes until golden. Leave to cool, then mix in the chopped pistachios.
- For the crumble filling, melt the butter in a heavy based saucepan and then add in the sugar and vanilla, giving everything a good stir. Add the chopped apples and cook for 5 minutes, stirring constantly, until they have turned to a thick puree.
- Next, add the rhubarb and ginger. Stir well, then simmer for 5 minutes until the rhubarb has just started to soften. Add the mixture into a bowl and leave to cool.
- Once ready to eat, add the crumble filling into a large dish (or individual pie dishes if you prefer) then top with the crumble topping. Bake in the centre of the oven for 15 minutes.
Lead image: LightFieldStudios via Getty images.