At Easter I made lovely gluten free muffins and of course I made too many. I decided to turn the leftover cakes into a delicious Apple and Rhubarb Crumble and it went down a treat. For this recipe you will need leftover cake, if there is any in your house.
The crumble topping for this dish was really tasty because it had the spices from the Easter muffins in them. It complemented the apple and rhubarb very well. So if you are thinking about what cake to use I would go for one that has cinnamon, allspice or anything that will go with rhubarb.
The main ingredients in this crumble are apples and rhubarb. Apples, as I have mentioned before, contain pectin which is a form of soluble fibre. Soluble fibre draws water from your digestive tract and forms a gel which helps to slow digestion. It means you feel fuller for longer. Apples are also extremely rich in important antioxidants, flavanoids and dietary fibre. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes and heart disease.
The other key ingredient in this recipe is rhubarb which is packed with minerals vitamins, organic compounds and other nutrient. Rhubarb is ideal for keeping our bodies healthy. Some of the precious components are dietary fibre, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese and magnesium. They use rhubarb a lot in Chinese medicine as it can be used for medicial purposes as well.
This dish is quick, easy and simple to do. It contains very few ingredients and is super tasty. It’s well worth a try.
Serves 4 – 6
- Chopping board
- Potato peeler
- Large saucepan
- Measuring jug
- Lemon zester
- Mixing bowl
- Baking dish
For the topping
- Leftover cake x 400g (if you do not have enough then you can make up the rest with oats)
- Coconut oil x 120g
- Maple syrup x 100mls
For the base
- Apples x 5 eating apples peeled, cored and chopped
- Rhubarb x 400g chopped
- Lemon x 1 remove zest and juice
- Maple syrup x 4 tbsp
- Preheat the oven to 180ºC.
- Peel, core and chop the apple and then chop the rhubarb into inch thick pieces.
- Add the chopped apples and rhubarb to the saucepan.
- Zest the lemon and then squeeze the lemon juice out over the apples and rhubarb mix.
- Next add about 50mls water and the maple syrup.
- Put on the stove, bring the fruit to the boil and leave to simmer for 20 – 30 minutes or until the fruit has softened.
- Meanwhile start by crumbling the leftover cake in the mixing bowl between your fingers.
- When you have finished it should resemble bread crumbs.
- Add the coconut oil to the bowl and if it is hard then rub together the crumbs and the oil.
- It will all lump together but once it’s in the oven it will disolve nicely.
- Next add the maple syrup to the mix and stir it in.
- Finally add all the ingredients to the baking dish.
- Start by putting the cooked fruit on the bottom of the dish and then add the crumble topping.
- Put in the oven for 15 – 20 minutes or until golden brown.
Our family has this dish with some coconut cream. All you have to do is take a 400g tin of coconut milk and about four tablespoons of maple syrup and mix them together. It’s delicious served with this pudding and it’s a great alternative to cream. A great recipe that can be eaten by everybody. Enjoy!