Apple & Rhubarb Crumble

One of my lovely patient's requested for this recipe. I was going to take the easy option and find a recipe online to give to her but once I started looking, my own ideas and thoughts for an Apple & Rhubarb Crumble started to take shape so I created a recipe of my own. Without pumping my tyres too much or creating great expectations, I must admit, it's pretty darn delicious. Also, it's got heaps of fruit and fibre in it without too much sugar or butter - it's a winner!  

• Serves: 6

Ingredients

Filling

• 6-8 stalks of rhubarb chopped

• 3 granny smith apples peeled, cored and sliced into wedges

• 1 tsp orange rind

• ¾ cup water

• 2 tbsp caster sugar

Crumble

• ¾ cup traditional rolled oats

• ¼ cup almond meal

• handful chopped walnuts

• 2 heaped tbsp slithered almonds

• ¾ tsp cinnamon powder

• 1 tbsp butter/margarine/nutlex*

Used in this recipe: *Nuttelex Lite – bought at Coles Supermarket

Method

• Set oven to 180 degrees (160 if fan forced)

• Combine rhubarb, apples, orange rind, water and caster sugar in a saucepan and place on medium heat. Simmer for approximately 10-12 minutes or until rhubarb and apple become soft

• Combine rolled oats, almond meal, chopped walnuts, slivered almonds, sugar and cinnamon in a bowl. Add butter/margerine/nutlex and rub into dry mixture until combined well.

• Place filling in a large dish and spread evenly. Sprinkle cruble over the top and back in oven for approx 20-25 minutes or until golden brown on top.

Await to cool a little before serving with yoghurt (five:am coconut yoghurt used in photograph) or low-fat ice-cream. Enjoy!