Today’s post is a recipe from Bobby Jewell’s The Lad’s Chef Cookbook
I was asked to feature a recipe from Bobby’s new book and have selected the Rhubarb and Apple Crumble recipe.
Getting men in the kitchen is never a bad thing and this recipe looks particularly delicious. Take note of the unusual serving cream suggestion….I can’t wait to try this.
Rhubarb and Apple Crumble Recipe
20g dark brown sugar
1 green apple, peeled, cored and diced (1cm)
100g rhubarb, washed, trimmed and diced (5cm)
1 orange, zest and juice
50g dark brown sugar
1 tsp cinnamon
125g plain flour
30ml sour cream
10g brown sugar
30ml natural yoghurt
OVEN at 200C /400F
Heat butter in a pan with apple and sugar.
Cook until apples are starting to become tender.
Add the rhubarb and continue cooking until the rhubarb is tender but not mushy.
Add orange zest and juice to the mix and scoop it into a baking dish or ramekin.
To make the crumble, mix the dark brown sugar, cinnamon and flour in a bowl and using your fingertips, work the butter into the flour mix.
Cover the fruit mix with the crumble and bake in oven until golden.
Whip the cream until glossy but not fully whipped. Spread onto a small tray, sprinkle it with half the brown sugar, spread with sour cream, sprinkle with remaining brown sugar and the yoghurt.
Leave it in the fridge for an hour to set.
Spoon this out and serve it with the crumble.
Notes on the Recipe
This is my input here, but for ease you can always use a food processor for the butter and flour mixture. But I’m sure you all know this already.
Also, if you don’t have the dark brown sugar it is ok to use regular brown sugar.
More about the Bobby and his book….