You can mix up this dessert by making and make an apple pear crumble by using 50% apples and 50% pears. You could even toss in a few cranberries to make it festive, if you're celebrating the holidays.

Add the rhubarb to the bowl; toss the apple, fennel and rhubarb and set aside. 2 Add half the verjuice , the apple juice and half the sugar to the pan and bring to a boil.

2. Trim ends off of rhubarb, wash and cut into 1cm chunks, place into a bowl. 3. Add ½ castor sugar, ½ vanilla and seed and ten raspberries and allow to sit for 30 minitues mixing every 5 ...

Classic fruit crumble recipe (serves 4) Ingredients. 160g (1.2 cup or 5.6 oz) any flour; 100g (1/2 cup or 4 oz) any sugar; 100g (1/2 cup or 4 oz) butter or margarine ...

Crumble goes perfectly during those cooler nights. Whether you craft it from rhubarb, apple, pear, cherry or even chocolate, any one of these tasty masterpieces is sure to have your kitchen ...

Rhubarb, apple and blueberry: Reduce the rhubarb to 300g/10½oz and add 125g/4½oz fresh or frozen blueberries to the fruit mixture, just before adding the crumble topping. How-to videos ...

Place the apples, water, rhubarb, lemon and zest in a large pot, slowly bringing them to a simmer. Add half a cup of sugar first, then test for sweetness. Cook until the fruit has softened.

Cook pear, caster sugar and lemon juice in a large saucepan on medium heat for 4-5 minutes, stirring, until tender. Add rhubarb and cook another 3-4 minutes, until soft but still holds its shape.

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Ingredients FOR THE CRUMBLE TOPPING. 100g plain flour. 100g demerara sugar. 50g rolled oats. 1 tsp ground cinnamon. ¼ tsp baking powder. ¼ tsp salt. 110g cold, unsalted butter, cut into roughly ...