Cinnamon-stewed rhubarb, apple and blueberry crumble

Cinnamon-stewed rhubarb, apple and blueberry crumble

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
35 mins
Photographer
Steve Brown

Stew the rhubarb and apple on their own or together with the blueberries for a zingy breakfast compote (serve with whipped cream or yoghurt).

Ingredients

Quantity Ingredient
1/2 bunch rhubarb, trimmed and roughly diced
2 apples, peeled, cored and roughly diced
1 lemon, zested and juiced
150g sugar
1 cinnamon stick
1 punnet blueberries
1 quantity Crumble, uncooked

Method

  1. Place the rhubarb and apple in a heavy-based saucepan with lemon zest and juice, sugar and cinnamon. Bring to a simmer then cook for 30 minutes until the rhubarb and apples have broken down to a mush. Add the blueberries and cook for a further 5 minutes.
  2. If making crumble, tip the stewed fruit into the base of an ovenproof dish and sprinkle with the crumble topping. Bake in a 180ºC oven for 10–15 minutes until the crumble is golden brown. Dust with icing sugar and serve straight away with your choice of accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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