Apple and Rhubarb Crumble
|Rhubarb stalks||8 , cut into 2 inch pieces|
|Cooking apples||4 , cored, peeled and sliced|
|Caster sugar||3 1⁄2 Ounce (1/2 Cup/100 Gram)|
|Water||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Orange juice||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|For hazelnut crumble|
|Ground hazelnuts||3 1⁄2 Ounce (1/2 Cup, 100 Gram)|
|Rolled oats||1 1⁄2 Ounce (1/2 Cup, 45 Gram)|
|Flour||1 1⁄2 Ounce (1/3 Cup, 45 Gram)|
|Brown sugar||1 1⁄2 Ounce (1/4 Cup, 45 Gram)|
|Desiccated coconut||3 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter||3 Ounce, chopped into small pieces (90 Gram)|
1. Place rhubarb, apples, caster sugar, water and orange juice in a saucepan and cook over a medium heat, stirring constantly, until sugar dissolves. Bring to the boil, then reduce heat, cover and simmer for 10 minutes or until fruit is tender. Spoon fruit mixture into a 3 cup/750 ml/1 1/4, pt capacity ovenproof dish.
2. To make crumble, place hazelnuts, oats, flour, brown sugar, coconut and cinnamon in a bowl and mix to combine. Using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Sprinkle crumble over fruit mixture and bake at 180°C/350°F/Gas 4 for 20-25 minutes.