800g rhubarb, cut into 2cm chunks
1 large cooking apple, cut into 2cm chunks
150g granulated sugar, plus 100g for the crumble
6 tablespoons Mackays Rhubarb & Ginger Preserve
150g plain flour
150g chilled butter, cut into small cubes (plus extra to butter the dish)
50g whole almonds (skin on), roughly chopped
50g rolled porridge oats
Follow The Recipe
Preheat the oven to 180°C Fan.
Lightly butter a 23cm (9 inch) square ovenproof dish.
In a large bowl combine the chopped rhubarb, cooking apple, 150g sugar and Mackays Rhubarb & Ginger Preserve and mix well. Put the rhubarb mixture into the prepared dish.
Put the plain flour in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the remaining 100g sugar and porridge oats.
Spread the crumble mixture over the fruit. Don’t press the crumble mix down just gently distribute it over the top of the rhubarb and apple. Sprinkle over the chopped almonds.
Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling.
Allow to cool for a few minutes and then serve with whipped cream, vanilla ice cream or warm custard.