This dessert is the result of a simple experiment by the husband, who came home the other day with some fresh rhubarb, two Bramley cooking apples and a pot of Greek joghurt. We love English crumble (the best I’ve ever had is at The Wolseley in London), but rarely make it at home because it seems to require too much effort, and it’s hard to stop eating it all up in one go. Crumble reminds me so much of my boarding school days, but I think then I preferred the custard to the actual crumble.
Anyway, this is the husband’s express version, based on the classic English crumble. It’s definitely not the proper way to make it, but it’s something you can throw together very quickly when you’re stuck for a pudding. And it’s great for guests, as it can be prepared in advance and both looks and tastes good.
Ingredients: (serves 5 or 6)
- 300g fresh rhubarb
- 2 large Bramley cooking apples
- large handful sultanas (I’ve used green raisins as well)
- 1 tsp cinnamon
- 1 level tbsp brown sugar
- 2 tbsp honey
- 1 tbsp water
- 1 pot Greek joghurt or crème fraîche
- 5 crushed biscuits (we used mixed berry oatcakes, but you can use anything you like)
What to do next:
Wash apples, remove cores and chop into small pieces. Wash and chop rhubarb into short pieces. Add one tablespoon of water to a saucepan on the heat, then add fruit along with the sultanas, brown sugar, cinnamon and honey.
Stir well and cook on the lowest possible heat with the lid on, for 10-12 minutes until cooked through and soft. Stir occasionally so that there are no burnt bits at the bottom of the pan. Leave to cool. Alternatively eat hot.
Serve in bowls, add a large dollop of Greek joghurt or crème fraîche on top and sprinkle liberally with crushed biscuit crumbs.
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