Rhubarb & Apple Crumble with Nutty Oat Topping


  • 400g (14oz) rhubarb
  • 3 Royal Gala apples
  • Juice of 1 orange
  • 1tsp ground ginger
  • 3tbsp caster sugar

Crumble topping:

  • 75g (3oz) butter, cut into small pieces
  • 150g (5oz) plain flour
  • 3tbsp porridge oats
  • 3tbsp chopped hazelnuts or chopped almonds
  • 3tbsp Demerara sugar


  1. Preheat the oven to 180°C/350°F/Gas mark 4. Cut the rhubarb sticks into 5cm (2in) lengths and place in a bowl. Peel, core and slice or chop the apples and add to the rhubarb.

  2. Stir in the orange juice, ginger and caster sugar and transfer to a shallow roasting tin, spreading out the fruit in an even layer. Roast in the oven for 10 minutes. Strain off excess juice from the tin and set aside.

  3. To make the crumble topping, rub the butter into the flour until like breadcrumbs. Stir in the oats, nuts and Demerara sugar.

  4. Increase the oven temperature to 190°C/375°F/Gas mark 5. Spoon the fruit into an ovenproof dish and top with the crumble mixture, covering the fruit completely.

  5. Bake for 25 minutes or until the topping is golden brown. Serve hot with custard or cream.


Instead of apples, try mixing the rhubarb with 2 Williams pears, prepared and roasted with the rhubarb in the same way as the apples.