Preheat your oven to 180 deg C
Peel and core apples then cut apples into bite size cubes .
Slice off leaves from the rhubarb stalks , trim ends and slice stalks into bite size pieces .
Place apple and rhubarb into a greased oven proof dish . Set aside .
Finely chop the zest of 1/2 a lemon and place in a small saucepan along with the juice of 1/2 a lemon , 25gm of butter / marg , 75 gm of muscavardo sugar , 100ml of water and bring to the boil ...
keep stirring till the sugar has dissolved and butter has melted .
Now pour the butterscotch mixture over the apples and rhubarb , stir with a wooden spoon to coat the fruit .
In a medium bowl use your fingers to combine 125 gm of plain flour with 25 gm of oats and 50 gm of sugar with 75 gm of butter / marg .
Spoon crumble mix over the top of the fruit and bake in your preheated oven until bubbling and golden .
Peel and core apples then cut apples into bite size cubes .
Slice off leaves from the rhubarb stalks , trim ends and slice stalks into bite size pieces .
Place apple and rhubarb into a greased oven proof dish . Set aside .
Finely chop the zest of 1/2 a lemon and place in a small saucepan along with the juice of 1/2 a lemon , 25gm of butter / marg , 75 gm of muscavardo sugar , 100ml of water and bring to the boil ...
keep stirring till the sugar has dissolved and butter has melted .
Now pour the butterscotch mixture over the apples and rhubarb , stir with a wooden spoon to coat the fruit .
In a medium bowl use your fingers to combine 125 gm of plain flour with 25 gm of oats and 50 gm of sugar with 75 gm of butter / marg .
Spoon crumble mix over the top of the fruit and bake in your preheated oven until bubbling and golden .
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