My Nana taught me to cook during wartime in England and Ive never forgotten and her recipes have come in very handy when the dollars wern't there!


  • 6 sticks fresh rhubarb
  • 4 granny smith apples
  • caster sugar
  • cinnamon


wash and remove strings from the Rhubarb and chop into approx. 1 inch pieces. Cook in a microwave on high for 3 minutes (depending on your wattage) in just a little water and covered with cling wrap
remove from micro and allow to cool.
Peel and section apples, remove core and pips - again cook in micro - on high - covered with a little water and2 tablespoons of sugar (depends on how sweet or tart your tastes are. These items can be cooked in the traditional way - microwaving is a lot faster and none of the vitamins are lost.
When the rhubard and apple is cooked place it into a souffle type dish (mash the apples but not the rhubard)
Next make a crumble:

4ozs Plain Flour (sifted)
2 ozs unsalted butter
nip of baking powder
Mix the flour, butter and the baking powder and mix until they resemble fine bread crumbs.
Pour the 'crumbs on top of the Rhubarb and Apple and sprinkle a little cinnamon over the top
Place in a preheated oven (180) and cook - middle shelf for 45minutes or until the crumble is risen and golden brown .
Serve with ice cream, fresh cream or good old fashioned custard.

Probably quite fattening because of the sugar but if you can get past that its delious!!

Print this recipe

Submitted 6/13/05.
Source: My own receipe handed down from my grandmother
Submitted By: carolyn mcnamara
Rhubard and Apple crumble