Apple and Rhubarb Crumble

My very favourite way to eat rhubarb. In this recipe I use hazelnuts in the crumble, you can use other nuts such as cobnuts and almonds or a mixture of nuts. To prepare the rhubarb you need to remove the leaves (these are poisonous) and cut off the brown bottom part of the stem, rinse them and if they are thick, string them (forced and thin rhubarb doesn't need to be stringed).

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Prep: 15 minutes
Cook: 20-30 minutes

Ingredients

Apple and Rhubarb Filling

50g butter
300g rhubarb, cut into 2cm pieces
400g eating apple, peeled and cut into small pieces
100g caster sugar
1 vanilla pod

Crumble

100g flour
50g oats
100g brown sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
50g finely chopped hazelnuts
100g butter, soft

To Serve

clotted cream, vanilla ice cream or creme fraiche

Method

Filling: Melt the butter in a saucepan with the sugar over a moderate heat, until the butter has melted. Add the rhubarb, apple, vanilla pod and a tablespoon of water, cover it with a lid and leave it to cook over a low heat for 5 minutes. Remove the lid and stir it briefly and leave it to cook for a few more minutes until the rhubarb has softened. Spoon the mixture into a buttered ovenproof dish.
Crumble: Place all the crumble ingredients in a food processor and process it until all the ingredients are combined but with texture or place the mixture in a bowl and rub the butter with the other ingredients until it is crumb like. Sprinkle the crumbs over the top of the filling so that it covers all over. Place the crumble in an oven preheated to 200C and cook it for 25-30 minutes until the top is golden brown. Serve hot