Luke Mangan's Winter Warmer: Apple and Rhubarb Crumble
5th OF June 2012
“It’s hard to believe that winter has arrived already; that means shorter days and chilly mornings are upon us. However, it is not all bad news... think open fires with a glass of red and lazy Sunday sleep ins. Anyone will tell you that winter is the ideal time for slow cooking, roasting and braising and a chance to crack open those big, bold gutsy reds, like your Cab Savs & Shiraz’s. In winter I like to use cuts of meat that can withstand long hours of cooking; such as shanks, osso bucco, brisket and chuck steak.
By Luke Mangan www.lukemangan.com
I love to experiment with quinces, rhubarb and chestnuts and stock up on the best of the season’s apples, pears & mandarins. It’s a perfect time for roasts and soup dinners; using cauliflowers, leeks and parsnips.
Winter is also the best time for long lunches with friends and family; my Apple & Rhubarb Crumble is one of my favourite winter recipes that I love to cook for dessert, especially when feeding the masses. It’s warm and filling and makes good use of the seasonal produce and when the smell of stewed rhubarb and apple fills the house, that’s pretty good too!
Luke’s Apple & Rhubarb Crumble
150g plain flour
150g roasted hazelnuts
150g caster sugar
Stewed Rhubarb and Apple
4 sticks rhubarb
4 green cooking apples
50g caster sugar
Soften butter and pulse in a food processor with flour, nuts and sugar until breadcrumb consistency.
Spread out on a tray and bake in a moderate oven (180 C) until golden brown.
Let the crumble cool down completely.
Break up the crumble and keep in a sealed container until you are ready to serve.
For Stewed Rhubarb and Apple
Wash rhubarb and cut into 5cm long pieces.
Peel core and cut apples into eights.
Place the fruit into separate saucepans and cover each with half the sugar and water.
Cut pieces of greaseproof paper to fit over the fruit and cook on medium heat until the fruit is cooked but still slightly firm (the apple may take longer than the rhubarb).
Mix the apple and rhubarb together and place in a warm serving dish.
Sprinkle with crumble and serve while still warm with a dollop of ice cream (optional).
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