3 cups chopped rhubarb & peeled apple
2 tablespoons orange juice
3/4 cup caster sugar
1/4 teaspoon cinnamon
1 tablespoon butter, cut in small pieces
Crumble Mixture:
1/4 cup melted butter
1/3 cup brown sugar
2/3 cup sifted all-purpose flour
2/3 cup quick cooking oats
Arrange diced rhubarb & apple in a buttered 8-inch square baking dish. Sprinkle with orange juice, 3/4 cup sugar, cinnamon, then dot with the 1 tablespoon of cut up butter. Combine melted butter with brown sugar. Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture. Spread over rhubarb. Bake at 180deg for 40 minutes. Serve warm, with ice cream or whipped topping.
We've been enjoying really fresh organic fruit and veg from Bridgefoot for a few years now. It's direct from the farmers so we get to taste what is in season and even fruit and vegetables that you don't normally see at the supermarket.
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