Rhubarb & Apple Crumble

A delicious dessert made with tart rhubarb and sweet apples, topped with a crunchy crumble topping.


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


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. 

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