RECIPE :: rhubarb, blackberry and apple crumble

An old classic that has been a favourite of mine since a young child when my Nan used to make it for me using my grandfathers’ home grown rhubarb and apples. My favourite part is, of course, the stewed fruit so in this recipe there’s lots of the wonderful fruit. To make the topping more tasty I’ve put some coconut into it.

Stewed fruit
10 sticks of rhubarb (roughly chopped),
2 cooking apples (peeled, cored and roughly chopped),
100g of blackberries,
2 inches/5cm of ginger (minced),
200g / 7oz of sugar and
100g / 3½oz of sultanas.

200g / 7oz of flour,
50g / 2oz of desiccated coconut and
100g / 5½oz of butter.

1) Pre-heat the oven to gas mark 6 / 200C / 400F.
2) To make the stewed fruit; place all the ingredients into a saucepan and fry over a medium/low heat for 10 – 15 minutes or until the fruit is soft and stewed.
3) To make the crumble; combine the flour with the coconut.  Rub the butter into the dry mixture until you get the consistency of large bread crumbs.
4) Place the stewed fruit into an oven dish and cover with the crumble topping.  Bake for 25-30 minutes.  Serve hot or cold.