Ingredients
4 granny smith apples
500g rhubarb
¼ cup water
½ cup caster sugar
2 cloves
Juice and zest of 1 lemon
100g butter, cut into 1cm squares
2 tsp ground cinnamon
1 tsp ground ginger
2 tbsp brown sugar
1 cup plain flour
½ quick rolled oats
1 cup crushed pecans/walnuts/almonds
Rock salt
Method
Preheat oven to 180 degrees. Cut apples and rhubarb into 2cm pieces (leave skin on apple if you prefer). Add to a large saucepan with ¼ cup water, juice and zest of lemon, cloves and caster sugar. Bring to the boil until sugar is dissolved. Add a little grind of rock salt and stir to combine. Remove from heat and pour into a shallow ceramic baking dish (remove cloves). Combine flour, spices, brown sugar, oats and nuts in a large bowl and rub in butter until well combined (should look like breadcrumbs). Sprinkle over apple & rhubarb mixture and bake for 25 minutes until crumble is browned and crunchy.
