There’s nothing like a delicious pud to warm you up on a cold winters evening, so we’ve made this divine rhubarb and apple crumble to pair with our Babydoll Sparkling Blush. This beautiful pale Sparkling Blush is delicate with white peach, persimmon, and floral characters. The palate is brilliantly balanced with pomegranate and pear, with a crisp refreshing finish. It pairs perfectly with the mild tartness of the rhubarb and the sweetness of the creamy vanilla ice cream. Divine!
Ingredients:
4 large (750g) granny smith apples
¼ cup Caster Sugar
2 tbsp water
1 cinnamon stick
1 x 5cm strip orange rind
1 bunch (650g) rhubarb, trimmed
¾ cup rolled oats
½ cup plain flour
80g butter, diced
½ cup soft brown sugar
3 tbsp cinnamon
Method:
1. Preheat oven to 180°C (160°C fan-forced).
2. Peel, core and cut apples into 8ths. Place into a large saucepan with the caster sugar, water and cinnamon. Mix well, and simmer for 8 minutes or until just tender. Cut rhubarb into 4cm lengths and add over the top of the apples, partially cover and cook a further 5 minutes. Transfer to a 1.5L capacity baking dish removing cinnamon and orange rind.
3. Place oats and flour in a mixing bowl. Add butter, and with fingertips rub butter in to resemble a coarse crumb. Add soft brown sugar and cinnamon, mixing well. Form into clumps with the hands and spread over the fruit.
4. Place into the oven and cook for 25 minutes until crumble is golden and crunchy.
