Rhubarb, Apple & Almond Sponge/ Rhubarb & Apple Crumble
INGREDIENTS (Each Recipe Serves 2-3)
◆ 500g Bramley apples, peeled,
cored and sliced
◆ 100g caster sugar
◆ 500g rhubarb, cut into 3cm lengths
◆ 2tsp cornflour
For the almond sponge topping:
◆ 50g butter, cut into pieces
◆ 50g caster sugar
◆ 1 large egg
◆ 25g ground almonds
◆ 25g self-raising flour
◆ Few drops almond essence
◆ 1tbsp flaked almonds
For the crumble topping:
◆ 75g plain flour
◆ ½tsp ground ginger
◆ 40g butter, cut into pieces
◆ 15g porridge oats
◆ 30g light brown sugar
◆ 25g chopped walnuts
1Place the apples in a large fr ying pan and sprinkle over half the sugar . Add 2tbsp water. Simmer gently for 5mins. Add the rhubarb and remaining caster sugar and simmer for a further 5mins. Mix the cornflour with 1tbsp water and stir into the fruit mix. Cook fo or 1min or until the juices have thickened. Leave to cool.
2Divide the mix in two and freeze half, for up to a month. Place the remainder in a 0.5l baking dish. Preheat the oven to 180°C/Fan160°C/Gas 4.
3Make 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 40-45mins, until golden. Serve warm or cold with custard or ice-cream.