Apple and Rhubarb Crumble


Prep time
20 minutes
Cooking time
30 minutes
Serves 6
Create this perfect wintery dessert with our own Tart Rhubarb All Butter Curd!
200g self-raising flour
130g unsalted butter (room temperature)
50g light brown muscovado sugar
4 large tbsp of Cottage Delight Tart Rhubarb All Butter Curd
350g Braeburn apples
80g fresh Rhubarb
70g caster sugar

Cooking Method

  1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

  2. To make the topping, rub the flour and 100g butter together with your fingers until you have a soft, crumbly topping.

  3. Peel, core and dice the apples into 2cm pieces. Cut the rhubarb into similar sized pieces.

  4. Place the rest of the butter (30g) and caster sugar into a saucepan and melt together.

  5. Melt for around 3 minutes until you get a light caramel colour. Add the apples and rhubarb and cook for a further 8 – 10 minutes.

  6. Once cooked, add the Tart Rhubarb Curd and stir through.

  7. Spoon the mixture into an ovenproof dish, and top with crumble.

  8. Place in the oven for approximately 25 minutes, until the topping is golden.

  9. Serve with cream, custard or ice cream.

Other recipes for your Tart Rhubarb Curd

Don’t have Tart Rhubarb All Butter Curd?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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