Rhubarb, Apple And Almond Sponge/rhubarb And Apple Crumble

Ingredients (Each recipe serves 2-3)

500 g Bramley apples,

peeled, cored and sliced 100 g caster sugar

500 g rhubarb, cut into 3 cm

lengths

2 tsp cornflour

For the almond sponge

topping:

50 g butter, cut into pieces 50 g caster sugar

1 large egg

25 g ground almonds

25 g self-raising flour Few drops almond essence 1 tbs flaked almonds

For the crumble topping: 75 g plain flour

½ tsp ground ginger

40 g butter, cut into pieces 15 g porridge oats

30 g light brown sugar 25 g chopped walnuts

1 Place the apples in a frying-pan and sprinkle over half the sugar. Add 2 tbs water. Simmer gently for 5 minutes. Add the rhubarb and remaining caster sugar and simmer for 5 minutes. Mix the cornflour with 1 tbs water and stir into the fruit mix. Cook for 1 minute until the juices have thickened. Leave to cool.

2 Divide the mix in two and freeze half for up to a month. Place the remainder in a 0.5-litre baking dish. Pre-heat the oven to 180°C, fan 160°C, Gas Mark 4.

3 Make the almond sponge. Place the butter and sugar in a bowl and cream together. Gradually beat in the egg. Fold in the ground almonds, flour and almond essence. Spread over the fruit. Sprinkle with flaked almonds and bake for about 40-45 minutes, until golden. Serve warm or cold with custard.

To make the Rhubarb and Apple Crumble:

1 Defrost the fruit and place in a 0.5-litre baking dish. Pre-heat the oven to 190°C, fan 170°C, Gas Mark 5.

2 In a large bowl, mix together the flour and ginger. Rub the butter into the flour until soft and crumbly. Stir in the oats, sugar and walnuts. Scatter over the fruit.

3 Bake for 25-30 minutes, until the crumble is golden. Leave to stand for 5 minutes before serving with single cream.