Apple and rhubarb crumble
In a bowl, combine the sugar, flour and lemon rind. Stir well.
Add the rhubarb and apples.
Stir well and pour in an 8 cup cake pan.
In a bowl, combine the sugar, rolled oats, flour and cinnamon. Add the melted margarine.
Stir well and pour over the fruit topping.
Cook at 180°C (350°F) for 40 to 50 minutes or until the mixture is bubbling and the top is golden.
Serve hot or at room temperature.
Yield: 6 servings.
150 ml of sugar
45 ml of all-purpose flour
5 ml of grated lemon rind
5 ml of cinnamon
75 ml of brown sugar
45 ml of flour
75 ml of rolled oats
30 ml of margarine, melted
750 ml of apples, sliced
750 ml of fresh pieces of rhubarb