Wow, I keep getting assigned all these wonderful blogs each month! This time I was given Sarah's Kitchen. I love her meal plans as well as her recipes. She seems to have the same taste as I do when it comes to food. A lot of her recipes are ones I would choose to make or have made. It was easy to choose a recipe this time, only because my cousin had given me some rhubarb from her garden a few days earlier, so when I saw Sarah's recipe for Rhubarb and Apple Crumble, I knew what I had to do.
I added a bit more sugar because my rhubarb was super sour. It was also a little bit red until I cooked it. Then it turned green as you can see from the pictures. Very strange but it still tasted great! What kind of colour changing rhubarb did you give me Jessica? Was it from your magic garden?
Rhubarb and Apple Crumble
1 lb rhubarb, chopped
1 lb apples, peeled and chopped
1/3 cup granulated sugar
1 tablespoon butter
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup all purpose flour
1 teaspoon baking powder
1/2 cup cold butter, diced
3 tablespoons granulated sugar
3 tablespoons brown sugar
Preheat the oven to 375F.
I prepared this a bit differently than Sarah because last time I made a crumble with rhubarb, I cooked it in a pot first, and the rhubarb turned into what I can only describe as a sauce. Like rhubarb sauce.
Place the rhubarb, apples, 1/4 cup sugar, melted butter, vanilla and cornstarch in a large bowl and toss to combine. Transfer to a baking dish and bake for 15 minutes.
In the meantime, prepare the topping.
Place the flour and baking powder in a bowl and cut in the cold butter until it gets crumbly. I just used my hands for this.
Stir in the sugars and sprinkle evenly over the fruit. Bake for 20 minutes or so, until it's bubbly and the topping is golden.
Let it cool a bit before serving, the filling is extremely hot when it comes out.