Apple and rhubarb crumble

Fruit topping:

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.

Crunchy topping:

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