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Rhubarb and Apple Crumble with Custard, Ice Cream and Cream

Paul Merrett serves up the ultimate in indulgent and homely dessert recipes - the crumble.

The fruit base:

Crumble topping:



• Check the sugar level in the fruit when it is cooked, you will need to adjust depending on how tart the fruit is.

• If you don’t have a food processor make the crumble topping by hand.

• You can use any fruit in a crumble just make sure its in season.

• Don’t pack the crumble tightly or it will become doughy and uncooked when you bake it.

• I make a big batch of the topping and freeze it for future crumbles – this is a batch recipe so will do 3-4 crumbles I expect.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Rhubarb and Apple Crumble with Custard, Ice Cream and Cream.


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