5 mins.
For the apple crumble topping, mix butter, sugar, flour
o 350\u00b0F.
Bring rhubarb, apple, sugar, 1 tbsp water and
he same for the apple. Make sure your apple is sliced very
amekins.
To make the crumble topping, combine flour, sugar, butter
large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
n a large saucepan, combine rhubarb, apples, pears, sugar and 2
Preheat oven to 350\u00b0F.
Mix sugar, flour and sour cream together.
Combine with strawberries and rhubarb and spoon into buttered gratin dish.
Make crumble by mixing oats, flour, and brown sugar together.
Rub in butter until mixture resembles coarse meal.
Scatter over rhubarb and strawberry mixture.
Bake 40 minutes.
Combine ice cream and ginger snaps in a large bowl until well blended. Return to ice cream container. Freeze for 3 hours or overnight until firm.
Place rhubarb, apple juice and sugar in a medium saucepan in high heat. Bring to a boil. Reduce heat to low and simmer for 4-5 mins until rhubarb is tender. Cool slightly.
Serve ice cream topped with rhubarb sauce.
nd pour in the apple juice. Add the rhubarb and bring to
In a large saucepan, combine rhubarb, apple, onion, mixed fruit, sugar, raisins and coriander seeds. Stir in vinegar. Bring to a boil on high, stirring. Reduce heat to low and simmer, without stirring, 15-20 mins, until mixture is pulpy. Reduce heat to very low. Simmer 30 more mins, until mixture is very thick. Spoon into sterilized jars. Seal and label. Store a few weeks before serving to allow flavors to develop. Serve on sandwiches, with salads or with roast meats.
Mix rhubarb or apples, sugar, 6 tablespoons flour and cinnamon together and put into greased 13 x 9-inch pan.
Cut together oats, brown sugar, 1 1/2 cups flour, butter or margarine and shortening and crumble over first mixture.
Bake at 375\u00b0 for 50 to 60 minutes. Serve warm with ice cream.
15 minutes.
Meanwhile, prepare crumble:
Mix golden brown sugar
In a saucepan, combine rhubarb, apple, onion, dried fruit, sugar, raisins and coriander seeds. Stir in vinegar.
Bring to a boil, stirring. Reduce heat and simmer, without stirring, for 15-20 mins, until pulpy.
Reduce heat to very low and cook for 30 mins, or until the mixture is very thick and pulpy.
Spoon into clean jars, seal, label and store in refrigerator (or shelf, if heat processed) for a few weeks before serving.
Preheat oven on 200 degrees celcius.
Peel, core and cut apples into smallish pieces.
Place cut apple, cloves and water into a small casserole dish.
Cover and place in microwave on high for about 5 minutes.
In a small bowl rub the butter and flour together.
Them stir in oats and sugar.
Put the crumble mixture on top of the apple and put into oven for around 5 minutes or until crispy and brown on the top.
ie shell.
For the apple filling, peel, core, and slice
inutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken
Spread rhubarb on bottom of 9 x 13 pan.
Mix sugar, eggs and 4 Tbsp. flour together and pour over rhubarb.
Mix 2 cups flour, brown sugar, soda and butter to crumble.
Top rhubarb with crumble mixture.
Bake at 350\u00b0 for 45 minutes.
Serve with Cool Whip.
ong sides.
For the crumble, sift flour and cinnamon into
br>In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon
Preheat the oven to 180c / 350\u00b0F Arrange the rhubarb in a 2.25 litre baking dish & add the cardamom pods. Scatter the caster sugar over the rhubarb.
To make the topping, place the flour in a large bowl & using your fingers, rub in the butter to form fine breadcrumbs.
Stir in the sugar & flaked almonds, then scatter the mixture evenly over the rhubarb. Bake for 30-35 minutes, until the topping is golden.
Serve with cream, custard, ice cream or mascarpone!