Rhubarb & Apple  Crumble. Free Japanese Azalea Orange With All Orders. Rhubarb is a vegetable derived from cultivated plants in the genus Rheum in the family Polygonaceae. The whole plant - a herbaceous perennial growing from short, thick rhizomes - is also called rhubarb. Rhubarb & Apple  Crumble

You can have Rhubarb & Apple  Crumble using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Rhubarb & Apple  Crumble
  1. You need 100 g of Brown Sugar.
  2. It’s 1 tbsp of Ground Ginger.
  3. You need 1 tsp of All Spice.
  4. It’s 1 tsp of Ground Cinnamon.
  5. It’s 4 stalks of Rhubarb.
  6. Prepare 4 of Apples.
  7. Prepare 1 of Orange.
  8. It’s 50 g of nuts (I used almonds & walnuts).
  9. It’s 100 g of flour.
  10. Prepare 100 g of caster sugar.
  11. Prepare 100 g of oatmeal.
  12. Prepare 200 g of Butter.

Rhubarb is an unusual vegetable because it's very sour and slightly sweet. In fact, it's easily mistaken for a fruit. Adding to the confusion, rhubarb is officially classified as a fruit by. Rhubarb can also be planted in the fall after dormancy has set in.

Rhubarb & Apple  Crumble step by step

  1. Mix the brown sugar & the spices.

  2. Trim the rhubarb and dice into inch long pieces. Core & peel the apples and cut into eights. Combine with the sugar & spices in an ovenable casserole/pie dish.

  3. Grate and juice the orange and add to the fruits. Bake in a hot oven (approx. 200c) for 20 minutes to get the fruit cooking.

  4. Blitz the nuts and add to the caster sugar, flour and oatmeal, mixing until evenly spread. Finally dice the butter and add to the dry ingredients. Work the butter and dry ingredients between your fingertips, making sure not to melt the butter.

  5. When it looks like breadcrumbs, top the part cooked fruit loosely and put back in the oven for 20-30 minutes (until golden brown) and serve with custard or ice cream.

Be sure to mix compost, rotted manure, or anything high in organic matter in the soil. Pour the stewed rhubarb over ice cream, cakes or use it as a syrup for pancakes or waffles. Forced rhubarb starts arriving in markets from January to early spring while the field grown variety arrives in the late spring to early summer. Rhubarb is typically harvested in early spring while the plant is at its maximum flavor. Rhubarb keeps for about a week wrapped in the refrigerator.