- 2 bunches of rhubarb, washed and cut into 2cm length chunks
- 5 granny smith apples, cored and peeled and cut into chunks
- zest of 1 lemon
- juice of 1 lemon
- 2-3 tbsp caster sugar
- 100g brown skinned almonds, coarsely chopped
- 100g almond meal
- 260g cake flour
- 1 tsp baking powder
- 180g brown sugar
- 250g chilled butter
- 1 tsp vanilla extract
Filling: In a large ceramic bowl mix the apple chunks, rhubarb, lemon zest, caster sugar and lemon juice.
Preheat the oven to 200°C
Crumble: Mix all the dry ingredients together, add the vanilla extract and diced butter. Rub the butter into the mixture with your fingertips until the mixture is crumbly and lumpy. Arrange the apples and rhubarb filling in a lightly buttered oven dish and proceed to pour over the crumble mixture until the filling is generously covered. Bake uncovered in the oven for 45-60 minutes, until the crumble is golden brown and the juice is oozing between the crumble. Serve with whipped cream or warm custard.
Robertson Gewurztraminer SLH 2008 complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Photography & Styling C&D Heierli • Recipe by Diane Heierli