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- 600 g rhubarb cut into pieces
- 5 Granny Smith apple
- 1 cup powdered sugar
- 1 cup plain flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup coconut
- 65 g unsalted butter
Combine the rhubarb with icing sugar and simmer for about 15 minutes.
Peel and cut the apples, then add to the rhubarb and cook for another 10-15 minutes.
Spoon in molds.
To make the crumble, mix the dry ingredients with the butter to form a breadcrumb mixture.
Place the crumb mixture on top of each pan and bake at 180 ° C for about 25 minutes.
Serve with ice cream and cream.
- 1 wooden spoon
- 4 125 ml capacity molds
Cut the rhubarb into 3 cm pieces.