Rhubarb and Apple Crumble

Name: Rhubarb and Apple Crumble
Total time: 3600 s
Yield: 2 - 4 people
Cuisine: British
Ingredients: 1000 g/ 1Kg raw trimmed Rhubarb Stalk's; 200 g White Sugar; 6 tbsp. cold water; 3 peeled and cored Cox's Apples; 250 g Plain Flour; 250 g block of butter; 250 g Demerara Sugar

Gary Waite @cook_20376404

Don't use Cooking Apples such as Bramley's . Did gain information from the Internet on the Subject of Rhubarb Crumbles . If using Apples is best too use Dessert Apples such as Cox's Apples , Braeburn's , or Granny Smiths

Gary Waite @cook_20376404

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Ingredients

1 hour

2 - 4 people

1000g/ 1Kg raw trimmed Rhubarb Stalk's
200 gWhite Sugar
6 tbsp.cold water
3peeled and cored Cox's Apples
250 gPlain Flour
250 gblock of butter
250 gDemerara Sugar

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Steps

1 hour

1

Place White Sugar in a large old traditional Wok or a very large metal Saucepan, then add 6 tablespoon - measuring spoon - of cold water
2

Place a large amount of cold tap water in a large mixing bowl and then trim the ends off of the Rhubarb stalk's and then chop the Rhubarb stalk's into large rectangular chunks and then place them into the cold water within the large mixing bowl
3

Place the water washed Rhubarb chunks into the large Wok with the damp White Sugar in and then gently simmer on the lowest hob heat
and then simmer for 20 minutes. Allow to go completely cold within the Wok and then peel - core - Cox's Apples and then dice into small chunks
4

For the Crumble place Plain Flour, Demerara crystal Brown Sugar - and cube's of a whole block of 250g of butter in a large mixing bowl and then rub it altogether with your Fingers until the mix resembles Bread Crumb's
5

Place half of the wet mix with cold cooked Rhubarb and raw small cube's of Cox's Apples into the bottom of your Tray Bake Baking Tin and then place half of your homemade Crumble over the top of the wet mix and then bake in the oven at Gas Mark 6 for 40 minutes