rhubarb & apple crumble

1 kg	Granny smith apples (peeled, cored & diced)
250g	Light brown sugar
50g	Butter
1 kg	rhubarb (washed & cut into 3cm lengths)
200g	Butter (diced)
140g	Soft brown sugar
140g	Ground almonds
275g	Plain flour (sifted)
70g	Porridge oats

Method

1.      In a large bowl rub the butter into the flour with your finger tips until it reaches a sandy texture.

2.      Mix in the sugar, oats & ground almonds

3.      Place the apples, brown sugar & 50g butter in a roasting tray & cook in a hot oven at 200°C stirring occasionally until the apples are slightly tender about 10 minutes remove from the oven & mix in the raw rhubarb.

4.      Cover the apple & rhubarb with the crumble mixture & pack down firmly, (the ratio of fruit to crumble I’ll leave up to you as every one has there our personal preference in this regard).

5.      Turn down the oven to 180°C & place the crumble inside & cook until the topping reaches a pleasing golden brown colour, this should take about 20-30mins depending on your oven.

When ready, serve with a good dollop of  ice cream