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Rhubarb and Apple Crisp
found in Desserts - Winter Warmers

Serves:    4    (original recipe serves 6)
icon  5 SPs    icon Vegetarian    icon Nut Free

Prep: 15 minutes
Cook: 40 minutes

Difficulty:     
Easy

I made this with Jazz Apples and we ate it with vanilla ice cream. Super yummy!

Ingredients  scales
  • 234g rhubarb, cut into 1.5cm pieces234g rhubarb, cut into 1.5cm pieces
  • 11⁄2 apples, peeled, cored and cut into 1cm chunks11⁄2 apples, peeled, cored and cut into 1cm chunks
  • 11⁄2 tsp cornflour11⁄2 tsp cornflour
  • 34g stem ginger (pieces), drained and roughly chopped34g stem ginger (pieces), drained and roughly chopped
  • 34g low-fat spread, cut into small cubes34g low-fat spread, cut into small cubes
  • 50g porridge oats50g porridge oats
  • 14g brown sugar14g brown sugar
  • 1⁄2 tsp cinnamon1⁄2 tsp cinnamon
Directions

1
Preheat the oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Put the fruit in an ovenproof dish and sprinkle over the cornflour. Toss to coat all the pieces. Stir in the stem ginger, add a splash of cold water and cook, uncovered, in the oven for 15 minutes.
2
Meanwhile, rub the low-fat spread into the oats then stir in the sugar and cinnamon.
3
Sprinkle the oat mixture all over the fruit mixture and return to the oven for another 25 minutes, until golden. Serve warm.



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