Just call me Bev: Apple & Rhubarb Crumble

Ever since we moved to the country I have meant to plant a massive vegetable garden with masses of herbs and vegies that I am meant to gather in my basket, plonk on the kitchen bench and proceed to make organic, healthy meals for my family and then proceed to take fabulous photos of the food so I can blog about them and pat myself on my vegetable garden growing, organic back. Most of the time it’s healthy meals sourced from the fruit shop or supermarket, but sometimes a not so healthy meal of frozen chicken nuggets.


While I am still getting my head around the existing garden that we have and all the maintenance that goes into that, the vegie patch remains a dream. In my weeding I have discovered that we have one rhubarb plant that appears almost under a hedge, wedged between some roses and lavender. Last year I made some jam with the rhubarb but this afternoon when Grandma was coming for a visit I thought I better get a crumble together. How has it taken me so long?

Apple & Rhubarb Crumble
6-8 stalks of rhubarb
4 apples peeled & cored
200 grams sugar

Crumble Topping
2 tablespoons plain flour
1 cup of oats
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons diced butter

: I took the leaves off the rhubarb, washed and cut into 2 cm pieces

: I peeled and cut 4 apples {pink ladies because we like to say pink laaaydees when we buy them in the shop round here} thrown into a saucepan

: I added the sugar on top and put onto a medium heat for about 5-7 minutes until the fruit is softened. Don’t panic that there is no liquid – it just appears out of no where just you wait and see!

: I then consulted Facebook to ask what the best crumble was because that was why the internet was invented. Jane came through with the goods – thanks Jane!

: I threw all the mixture into a bowl and then rubbed through the butter into the mix with my fingers. Almost like a scone rub, if I made my scones the proper non-lemonade way.

: I tipped the cooked fruit into a baking dish

: Chucked the crumble mixture on top and baked in a 180 degree oven for about 25 mins or until the top was golden brown and the fruit was bubbling up the sides

: We served with natural Greek style yoghurt which was nice to cut through the sweet but cream or ice cream would probably be better

This was BLOODY DELICIOUS. It will become a firm favourite in this house as it can be made, set aside, and then whacked in the oven while you are eating your mains. The topping was almost chewy and caramel but crunchy at the same time. Now I just have to wait for more rhubarb to grow back!


  1. Thanks you have inspired me to knock up a peach mango apple crumble for tonight, using up the really ripe fruit in the bowl…not home grown πŸ™‚

  2. Yum, that almost makes me want to cook! I have dreams of baskets overflowing with fresh vegetables too… One day.

  3. Yummo!! A favourite dessert in these parts. I usually just chuck in 1-2 tablespoons of sugar with the rhubarb/apple because I like it to be quite tart.

  4. I love rhubarb!!! I wish I could find rhubarb growing at my place πŸ˜€

  5. Yum!! I love a good crumble … adding rhubard would make the normal apple crumble delish! Definitely will have to give it a try!

  6. Lovely, I have some rhubarb in my fridge I need to cook up too.
    But be careful when handling the leaves of the rhubarb as they are toxic and poisonous. (just a wee thing I learnt while teaching biology to first year students at Uni)

  7. My affair with Rhubarb only started about a year ago when I was given a recipe for Orange and Rhubarb pudding. I.DIE.

    Seriously hands down favourite in our house.

  8. Mmmm.
    Delicious dish – and delicious memories.
    My Grandma made the best rhubarb pie.

  9. omg I have been hunting a saucepan like that for ages??? details please? is it Lecruesset????

  10. Anon – it IS Le creuset. Saucepan and lid in blue – can’t go wrong with them. Although an expensive pot, you will have it for 30 years. Get one!

  11. Yummo! I made Rhubarb and Berry Crumble just last week too. We ate it outside just as a big storm was brewing. Was divine.

    So was the crumble! (Picked from the garden too!)


  12. Ummm! Its hard to believe that such a uninspiring plant can be transformed into something so delicious. By the way, how do you get your name on the bottom of your photos? Is it your camera?

  13. I’m ashamed to admit this, but I literally salivated.

    Thanks for the unsatisfied craving πŸ˜‰

    Looks to die for!

  14. Melanie Ann Tarr says

    Cream or ice cream??? Going to give this a go tonight!

  15. Melanie Ann Tarr says

    Ice cream and walnuts!!! Just finished my 3rd serving as we speak….

  16. Emma Steendam says

    There is quite simply, nothing better than a rhubarb apple crumble in my books! Especially if you grew it yourself. In house after house we’ve lived in with the same veggie garden dreams and plans, y’know, ‘one day’. Then when we were traveling and without a home last year I promised that the next house we found ourselves in we would do that darn veggie patch, I would blog the heck out of it. And although we never really felt this was ‘home’ (and that we may just up sticks and leave at any given moment!) I put head down bum up and did the veggie patch. SO GLAD WE DID! We haven’t harvested much, but what we have has been delicious and satisfying. And every time I’m pottering about out there I think: WHY DIDN’T WE DO THIS BEFORE?! Off you trot…

    P.S. It’s just like you and the chickens.

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