Apple and Rhubarb Crumble

A good home favourite.
1 lb 450 gms cooking apples
1 lb 450 gms rhubarb
6 ozs 175 gms brown sugar
6 ozs 175 gms wholemeal flour
3 ozs 75 gms vegan magarine
Clean and trim the rhubard and cut into 1 ins 2.5 cms pieces. Peel, core and chop the apples. Mix together in a pie dish and add 3 ozs 75 gms of sugar to taste.
Mix together the flour, remaining sugar and margarine until they resemble bread crumbs. Sprinkle the mixture over the fruit.
Pre-heat the oven to 350F, 180C, Gas Mark 4. Cook until brown.
Serves 4 people.
Serve with custard or coconut cream.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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