Rhubarb and Apple Crumble

It is rhubarb season. I love rhubarb.  Especially when it is baked in a crumble or pie!

Crumble is such a simple and quick dessert to make.  And I can pretend it is healthy because of the fruit and because I add oats and nuts.  I am trying to avoid eating too many "empty calories" so this dessert is easier to justify than say chocolate cupcakes!  (More on the subject of chocolate cupcakes coming soon).

400gm of Rhubarb and 2 Granny Smith Apples.

Ingredients:
400gm Rhubarb
2 apples - I think Granny Smiths are best for crumbles and pies
1/4 cup freshly squeezed citrus juice - lemon, lime or orange all work well. 
1/3 - 1/2 cup castor sugar (depending on how sweet you like it)
2 tablespoons of corn flour

1 cup plain flour
1/2 cup cocconut
1/2 cup brown sugar
100gm margarine
Optional - 1/2 cup nuts.  I find that walnut pieces or slivered almonds work really well.

Can you peel an apple without breaking the piece of peel?

Method:
1. Preheat oven to 180oC
2. Trim the ends off the Rhubarb and cut into 2cm pieces.
3. Peel the apples, remove the core and cut into similarly sized pieces.
4. Place in a baking dish.  I use a 21cm square glass dish.
5. Sprinkle the cornflour, castor sugar and citrus juice over the fruit and stir to coat well.
6. In a large bowl combine the remaining dry ingredients.
7. Use a knife to "chop" the margarine into the dry ingredients.  And then use your hands (wash them first of course!) to rub the margarine in until it is well distributed.
8. Take a handful at a time of the crumble mix, squeeze it into a lump and place on top of the fruit.  Repeat until all the crumble is on top of the fruit.  You will need to press it down and spread it around a bit to cover all of the fruit.
9. Bake for 35 minutes.  If your dish is quite full some juice may drip over the edge so put a tray underneath to avoid a messy clean up.
10. Allow to cool for 5 minutes then serve with soy vanilla icecream or soy custard or both!