Rhubarb Apple Crumble

1. 1

   Clean rhubarb and slice about 1.5 cm or 0.6 inch thick. Peel apples, remove the core and chop into chunks.

2. 2

   Preheat oven to 200u00b0C or 390u00b0F.

3. 3

   Melt butter in a pan and saute rhubarb and apples for a couple of minutes. Add cinnamon and honey and continue cooking until all the liquid has evaporated; it won't take long. The apple chunks will remain more or less whole, while the rhubarb will almost disintegrate and form a kind of sauce for the apples. Taste and adjust with a little bit more honey, if necessary. Don't make it too sweet, remember that the crumble is sweet and you will serve this with more sweet stuff. Pour mixture in a medium casserole form.

4. 4

   For the crumble:

5. 5

   Toast almond slivers in a small pan without adding any fat. Keep an eye on them and shake the pan regularly. Transfer to a plate as soon as they start to get golden and fragrant.

6. 6

   Place flour and cubed butter in a bowl. Rub with your fingers until crumbly. Add sugar and about 2/3 of the almonds and mix together. Distribute crumble evenly over the rhubarb-apple mixture in the casserole form. Sprinkle with remaining almond slivers and bake for about 20 minutes or until crumble is golden brown.

7. 7

   Serve hot, warm or cold with custard or vanilla sauce or vanilla ice cream. The vanilla ice cream is particularly good when the crumble is still hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.