Try this anecdotal Rhubarb and Apple Dessert recipe from my family (made in 3 Generations of family pantries)
My dear cousin, Karin, an artist in Yorkshire, is still tilling her piece of garden and growing flowers and food. She grows Rhubarb and makes this delicious dessert that our mothers made for us from their vegetable gardens and pantries, learned from their mom and aunts. (These are the 3 Generations of Nerina Pantry cooks). Read about our heritage memories of this dish here
Hot Rhubarb and Apple Dessert
‘’My rhubarb recipe is one of those many that I cook ad hoc, without following anything really! I peel the hard and deeply pitted parts of the outer rhubarb away first, then dice them into slices in the way I’d slice/dice celery sticks. I chop up apples into diced size pieces, with skins (but you don’t have to keep skins on) to a similar ratio of rhubarb to apple quantity in the pot. I put a bit of water in the pan for it to simmer on low heat and stew slowly, stirring occasionally. I add in brown sugar, again no measurement, just add in until it looks/tastes right. I don’t like things too sweet, so I add less sugar first, then taste it a few minutes later once the juice starts to form. You could also add a few cloves for a warmer, spicier flavour, or a dash of nutmeg or mixed spice. It usually is available in summer here, so I tend to keep it plain and simple. But a wintry version is nice with a hint of spiciness. I let it simmer until both the rhubarb and apples are cooked through. I try not to over stew, because the rhubarb can start to go very mushy and brown. As long as the apples are mostly cooked through, I don’t mind a little bit of crunch, then we’re good to go! And also once the runny juice is cooked through and it becomes slightly sticky. Yummy on Greek yoghurt, ice-cream.’’ Recipe @KarinDubois
Top the Rhubarb and Apple with Nerina Pantry’s Best Crumble:
Equal portions (1 cup at least) of:
- Dark Brown Sugar
- Real Butter (chilled and diced)
- Stone Ground Flour (Brown or White)
- 1 dessert spoon of cinnamon powder.
Mix all crumble ingredients in a mixing bowl, crumbling the butter pieces until they resemble large breadcrumbs.
Spread Rhubarb and Apple into a buttered pie dish, (add a handful of raisins if you wish) and top with Nerina Pantry’s Best Crumble mixture spread evenly over it.
Place pie dish with dessert into a preheated oven (180 degrees) and bake until the crumble is golden brown.