Apple and rhubarb crumble

It's cold and rainy this side of the bridge.
 Rhubarb is looking young, tort and vibrant in Harris Farm (grocery store) so what is a girl to do but put two and two together and eat something totally divine and heart warming this winter. I topped our crumbles off with my all time favourite vanilla ice cream and then didn't hold back.

I love this recipe because you can whip it up on the fly. I don't pre cook my apples, I like the firm texture of the apple against the soft, tart/sweet rhubarb not to mention the way the crumble looks when you leave the apple skin on- rustic all the way!
You can make the crumble topping up before hand to cut down on the work load. It stores in the fridge for about 5 days in an air tight plastic bag.

Enjoy...I always do!

Apple and rhubarb crumble
crumble:
1/2 cup raw sugar
1/3 cup wholemeal flour
6 tablespoons room temp. butter cubes
1 teaspoon vanilla essence
1 cup rolled oats
1/2 teaspoon ground cinnamon
1/2 cup almonds

Place the above ingredients into a food processor and blend for 60 seconds. When large chunks of the mix form, stop and remove to a bowl and leave in the fridge until needed.

1 bunch rhubarb- peeled and chopped into 5 cm pieces
1/2 cup brown sugar
1 lemon
50grams butter- cubed
4 green apples- thinly sliced and core removed
knob butter

Preheat oven to 180 degree.
In a medium bowl toss rhubarb, brown sugar and juice of half a lemon until combined.
Place on a baking tray with the cubed butter and pop in the oven for about 15-20 minutes (until rhubarb is soft but still whole).
Remove rhubarb from the oven, place into a large bowl with sliced apples and toss to combine.
Wipe out 6 crumble containers with extra butter before placing in mixture.
Divide mixture between containers, place a good handful of crumble topping on each crumble then place on a tray and place back in the oven for 25 minutes or until golden brown on top and bubbling sides.
Serve warm with ice cream, cream or both!